Ingredients
Parts Needed One cup of unsalted butter
1 cup of sugar, granulated
One cup of lightly brown sugar, tightly packed for convenience
A quarter teaspoon of salt
quarter cup of water
half a teaspoon of vanilla essence
one cup of semisweet chocolate chips
Half a cup of chopped pecans or walnuts, if desired
Preparation
Line a baking sheet with parchment paper or a silicone baking mat, and put it away.
- Put the water, salt, granulated sugar, brown sugar, and butter into a heavy-bottomed pot.
- With a candy thermometer set to the hard crack stage, which is 300°F, cook the mixture over medium heat while stirring continuously.
- Quickly whisk in the vanilla essence after taking the pan from the heat.
Stir the hot toffee mixture with a heat-resistant spatula until it spreads evenly on the prepared baking sheet. 5.
- Once the toffee is heated, add the chocolate chips and let them melt for one minute.
- Evenly distribute the melted chocolate over the toffee.
- Top the melted chocolate with chopped nuts if you want.
- After coating with chocolate, let the toffee sit for at least two hours to solidify.
- After breaking, savor the bits!
Changes and Hints
You may make it without nuts by removing the walnuts or pecans. An additional variation is to add a pinch of flaky sea salt for a salted toffee flavor. Substitute white chocolate or a flavored kind (dark, milk, etc.) for the semisweet chips, or add a pinch of espresso powder for a mocha flavor if you’re in the mood for something unusual. In the spirit of the season, you might garnish it with crushed peppermint for an extra festive touch.