THE Best Toffee

1 cup unsalted butter

1 cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 tablespoons water

1 cup semi-sweet or milk chocolate chips

½ cup chopped pecans, walnuts, or almonds

Line a 9×13-inch baking dish with parchment paper or a silicone mat. Have all your ingredients measured and ready to go, as the process moves quickly!

In a heavy-bottomed saucepan, melt the butter, sugar, salt, and water over medium heat, stirring constantly with a wooden spoon or silicone spatula. Continue cooking, stirring often, until the mixture reaches a deep golden brown color and hits 300° (hard crack stage) on a candy thermometer. This will take about 10-15 minutes. Once at the correct temperature, remove from heat and stir in vanilla extract.

Immediately pour the toffee mixture onto your prepared baking sheet and spread it out evenly with a spatula. Let it sit for 1-2 minutes, just until it begins to firm up slightly.

Add the Chocolate:

While the toffee is still warm, sprinkle the chocolate chips evenly over the top. Let them sit for about 2 minutes to melt, then spread the melted chocolate evenly with a spatula.

While the chocolate is still soft, sprinkle the chopped nuts over the top. Gently press them in so they stick.

Allow the toffee to cool at room temperature for 2 hours, or chill in the fridge for 30 minutes to speed up the process. Once the toffee has hardened, break it into bite-sized pieces and enjoy!