Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, cut into cubes
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) milk chocolate, semi-sweet chocolate, or dark chocolate, finely chopped
  • 1 tablespoon vegetable oil or coconut oil (optional)
  • 1/2 cup (50g) chopped pecans, walnuts, almonds, or your favorite nuts, toasted

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In the saucepan, combine butter, sugar, water, and salt.
  3. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
  4. Insert the candy thermometer and continue cooking, without stirring, until the mixture reaches 300°F (149°C) - hard crack stage. Watch carefully, as it can burn quickly.
  5. Remove from heat and stir in the vanilla extract.
  6. Pour the toffee mixture into the prepared baking pan and spread evenly.
  7. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler. Add the oil (if using) for a smoother consistency.
  8. Spread the melted chocolate evenly over the cooled toffee.
  9. Sprinkle the chopped nuts evenly over the chocolate.
  10. Chill in the refrigerator for at least 1 hour, or until the chocolate is firm.
  11. Use your hands or a knife to break the toffee into irregular pieces.