Ingredients
Equipment
Method
- In a large saucepan, combine butter, sugar, and salt. Cook over medium heat, stirring constantly until melted and combined (about 5 minutes).
- Line a 9×13 baking dish with parchment paper, leaving overhang for easy removal.
- Allow mixture to boil, stirring 2–3 times. Cook until dark amber and candy thermometer reads 285°F (20–25 minutes).
- Pour toffee into the prepared dish. Sprinkle chocolate chips on top, let soften, then spread into a smooth chocolate layer.
- Sprinkle chopped nuts on top. Refrigerate 1–2 hours until hardened.
- Once hardened, lift out by parchment and break into pieces. Serve or package as gifts!
Notes
Use parchment paper for easy removal. Cook until the toffee reaches 285°F and turns dark amber. Wrap in cellophane bags tied with ribbon for gifting. A candy thermometer is highly recommended for accuracy.
