- 1 stick unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 4 ounces good quality semi-sweet chocolate, chopped
- 1/4 cup chopped toasted blanched almonds or nuts (optional)
Line the bottom and sides of a 10-inch x 15-inch baking sheet with parchment paper. In a large cast iron skillet, melt the butter over medium heat. As the butter melts, stir in the sugar and salt. Continue stirring gently with a wooden spoon.
The mixture should bubble as you stir. Cook until the mixture turns a deep golden brown, taking care not to burn it.
Test toffee by dropping a small piece into a bowl of water. When it hardens until crunchy, remove from the heat and stir in the vanilla.
*If toffee breaks and isn’t coming together, gradually and very carefully add hot water 1 tbsp at a time. Stir and continue to cook, adding more water if needed until toffee is smooth.
Pour the mixture into the lined baking sheet. Allow to cool slightly, about 5 minutes, then sprinkle the mixture with the chocolate. When the chocolate looks glossy, spread it with an offset cake spatula or a wooden spatula, and sprinkle with the nuts. Gently press the nuts into the chocolate with the palms of your hands.
Cool completely (at least 6 hours) then break the toffee into chunks.
From The Kitchn