Ingredients
Equipment
Method
Preparation
- Line a baking sheet with parchment paper and set aside; this prevents sticking.
Making the Toffee
- In a heavy-bottomed saucepan, combine butter, sugar, and water over medium heat, stirring until the sugar dissolves.
- Insert a candy thermometer, increase heat to medium-high, and bring the mixture to a boil without stirring, until it reaches 300-310°F (149-154°C), the hard crack stage.
- Remove the saucepan from heat, quickly stir in vanilla extract and salt, then immediately pour the hot toffee onto the prepared baking sheet, spreading it evenly.
Adding Topping
- Sprinkle chocolate chips over the hot toffee and let them sit for 5 minutes to soften, then spread the melted chocolate evenly across the toffee.
- Immediately sprinkle the chopped nuts over the melted chocolate and gently press them in.
Finishing
- Allow the toffee to cool completely at room temperature or chill it in the refrigerator for about 30 minutes, then break it into pieces.
Notes
For best results, ensure all your ingredients are measured and ready before you start cooking, as the toffee-making process moves quickly once it begins. Humidity can affect toffee, so choose a dry day if possible.