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 milk chocolate chips
- 1/2 cup chopped pecans or almonds, toasted
Instructions
- Line a baking sheet with parchment paper or a silicone mat. This will prevent the toffee from sticking and make cleanup easier.
- In a medium saucepan over medium heat, combine the butter, sugar, water, and salt. Stir constantly until the butter is melted and the sugar is dissolved.
- Continue to cook, stirring occasionally, until the mixture reaches 300°F (149°C) on a candy thermometer, or until it is a deep amber color. This will take about 10-15 minutes. Be careful not to burn the toffee. If it smokes too much, reduce heat slightly.
- Remove from heat and stir in the vanilla extract. Pour the hot toffee onto the prepared baking sheet and spread it into a thin, even layer.
- Immediately sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to soften, then spread the melted chocolate evenly over the toffee. Alternatively, if you want a marbled look, let the chocolate soften slightly, then swirl with a knife or toothpick.
- Sprinkle the chopped pecans or almonds over the chocolate layer. Gently press them into the chocolate.
- Let the toffee cool completely at room temperature, or refrigerate for faster setting. Once the toffee is set, break it into pieces with your hands or a knife.
Notes
Store the toffee in an airtight container at room temperature for up to 2 weeks. For longer storage, keep refrigerated. For a festive touch, sprinkle with holiday-themed sprinkles before the chocolate sets. You can substitute other nuts or toppings, like shredded coconut or crushed peppermint candies. Be careful when handling hot sugar – it can cause severe burns.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 15g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg