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Preheat your oven to 350°F. Set aside a large (12×17) rimmed baking sheet.
In a medium, microwave-safe bowl, heat the butter in the microwave in 25- second increments until the butter is almost melted. Add in the sugar and whisk for 1 minute.
Whisk in the vanilla and the salt. Then stir in the flour until the dough forms. Mix in the chocolate chips and nuts.
Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.
Bake for 22-24 minutes, rotating the pan every 7-8 minutes until it’s lightly golden and firm to the touch in the center.
Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
Break the brittle into pieces and enjoy!