Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or almonds (optional)
Instructions
- Step 1: Line a 9×13 inch baking sheet with parchment paper or a silicone baking mat.
- Step 2: In a heavy-bottomed saucepan, combine the butter, sugar, water, and salt.
- Step 3: Cook over medium heat, stirring constantly until the butter is melted and the sugar is dissolved. Once melted, stop stirring and continue cooking until the mixture reaches 300°F (149°C) on a candy thermometer (hard-crack stage). This will take about 15-20 minutes. Swirl the pan occasionally to ensure even cooking.
- Step 4: Remove from heat and stir in the vanilla extract. Pour the mixture onto the prepared baking sheet and spread evenly.
- Step 5: Immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute to soften, then spread the melted chocolate into an even layer.
- Step 6: Sprinkle with chopped nuts (if using). Let the toffee cool completely before breaking it into pieces.
Notes
- Store your completely cooled toffee in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer storage.
- While reheating isn't recommended, you can gently warm broken pieces in your hands for a few seconds to soften them slightly before enjoying.
- Serve the toffee with a cup of hot coffee or cocoa for a truly festive treat.
- Chef's secret: For the best flavor, use high-quality butter, as its richness will greatly impact the toffee's final taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American