Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (pecans or almonds)
Directions:
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Add the sugar and salt, stirring constantly until the sugar dissolves.
- Bring the mixture to a boil and cook until it reaches 285°F (137°C) on a candy thermometer, stirring frequently to prevent burning.
- Remove the saucepan from the heat and stir in the vanilla extract. Immediately pour the hot toffee onto the prepared baking sheet, spreading it out evenly.
- Sprinkle the chocolate chips over the hot toffee. Let sit for a minute or two until the chocolate begins to melt, then spread the melted chocolate evenly over the toffee.
- Sprinkle the chopped nuts over the melted chocolate, pressing them down gently to adhere.
- Let the toffee cool completely at room temperature, then refrigerate for at least 1 hour to set.
- Once set, break the toffee into pieces and store in an airtight container.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 30 minutes (including cooling time)
Kcal: 220 kcal per piece | Servings: 24 pieces