Ingredients:

  • 1 cup (227g) unsalted butter, cut into ½-inch pieces
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 teaspoon salt (plus extra for sprinkling)
  • 1 teaspoon vanilla extract
  • 1 cup (115g) semi-sweet chocolate chips
  • 1/2 cup (50g) chopped nuts (almonds, pecans, or walnuts), toasted (optional)

Instructions:

  1. Line the 9x13 inch baking pan with parchment paper or a silicone baking mat.
  2. In the heavy-bottomed saucepan, combine the butter, sugar, water, and salt.
  3. Place the saucepan over medium heat and stir constantly until the butter is melted and the sugar is dissolved.
  4. Insert the candy thermometer into the saucepan. Continue cooking, without stirring, until the mixture reaches 300°F (149°C) – the 'hard-crack' stage.
  5. Remove from heat and stir in the vanilla extract.
  6. Immediately pour the toffee mixture into the prepared baking pan. Spread it evenly with a spatula.
  7. Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute or two to soften.
  8. Once softened, spread the melted chocolate evenly over the toffee with a spatula.
  9. Sprinkle the chopped nuts (if using) and a pinch of sea salt over the chocolate.
  10. Let the toffee cool completely at room temperature, then refrigerate for at least 30 minutes to harden.
  11. Once firm, break the toffee into pieces using your hands or a knife.