Instructions
1. Prepare Your Pan
- Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Sprinkle the chopped nuts evenly on the pan (optional, you can also sprinkle them later).
2. Make the Toffee
- In a medium heavy-bottomed saucepan, combine butter, sugar, water, and salt.
- Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
- Continue cooking without stirring too much once it starts boiling, until the mixture reaches 300°F (149°C) on a candy thermometer (hard crack stage).
- If you don’t have a thermometer, drop a small amount in cold water; it should harden and crack easily.
3. Add Vanilla
- Remove from heat and stir in vanilla extract carefully (the mixture may bubble).
4. Pour and Spread
- Quickly pour the hot toffee into the prepared pan and spread it evenly.
- Sprinkle the chopped chocolate over the hot toffee immediately. Let it sit for 1–2 minutes to melt.
5. Spread Chocolate & Add Nuts
- Use a spatula to spread the melted chocolate evenly over the toffee.
- Sprinkle chopped nuts over the top while the chocolate is still soft.
6. Cool and Break
- Let the toffee cool completely at room temperature (or in the fridge for faster setting).
- Once firm, break into pieces and store in an airtight container.
Tips:
- Use a heavy-bottomed pan to prevent burning.
- Stir gently once the mixture starts boiling; vigorous stirring can cause sugar crystals.
- For extra flavor, you can sprinkle a pinch of sea salt on top of the chocolate before it sets.
If you want, I can also give a microwave version that’s faster and easier, perfect for small batches without a candy thermometer.
Do you want me to share that microwave version too?
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