Ingredients
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chopped chocolate (milk or semi-sweet)
- ½ cup crushed nuts (almonds, pecans, or walnuts) — optional
- Sea salt for topping (optional)
Instructions
1. Prepare Your Pan
Line a baking sheet with parchment paper or foil.
Lightly butter it to prevent sticking.
2. Cook the Toffee
In a medium saucepan, melt the butter over medium heat.
Add:
- sugar
- salt
Keep stirring as the mixture melts and begins to bubble.
Continue cooking until it reaches a deep golden color (around 300°F / 150°C, the “hard crack stage”).
If you don’t have a thermometer, cook until the mixture turns the shade of light brown caramel.
Add vanilla and stir quickly.
3. Pour and Spread
Immediately pour the hot toffee onto your prepared baking sheet.
Tilt the pan or use a spatula to spread it into an even layer.
4. Add the Chocolate
Sprinkle chocolate chips on top of the hot toffee.
Let them sit for 1 minute so they melt, then spread them evenly over the surface.
Sprinkle chopped nuts or sea salt if you want extra crunch.
5. Cool Completely
Let the candy cool at room temperature, or place it in the fridge for 20 minutes.
When it hardens, break it into rough pieces — just like the shards in your photo.
Storage
Store in an airtight container:
- Room temperature: 2 weeks
- Fridge: 1 month
- Freezer: 3 months