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Butter Toffee with Chocolate and Nuts

What makes this toffee impossible to stop eating? It’s the "Salty-Sweet" magic. This professional-grade Butter Toffee features a perfectly brittle, hard-crack caramel base, a blanket of velvet chocolate, and a finishing touch of flaked sea salt.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings: 20 shards
Course: Dessert, Snack
Cuisine: American, British
Ingredients Method Notes

Ingredients
  

For Toffee Base
  • 1 cup Unsalted Butter
  • 1 cup Granulated Sugar
  • ¼ cup Water
  • ½ tbsp Salt
  • 1 tbsp Vanilla Extract
For Layering
  • 1 cup Chopped Pecans or Almonds Toasted
  • 1 cup Semi-Sweet Chocolate Chips
  • Flaked Sea Salt
  • Extra finely chopped nuts

Method
 

Prepare the Foundation
  1. Line a 9×9 inch baking dish with parchment paper.
  2. Spread about 3/4 cup of your toasted pecans evenly across the bottom.
  3. The hot toffee will pour over these, locking the crunch into the base.
Prepare the Caramel
  1. In a heavy, thick-sided pot, combine the butter, sugar, water, and salt.
  2. Cook over medium heat, stirring frequently.
    3. The Critical Temperature: Using a candy thermometer, cook the mixture until it reaches 300°F (150°C).
  3. The mixture should be a deep golden-brown color.
  4. If you don't have a thermometer, a drop of the syrup in cold water should turn into a brittle, hard thread immediately.
Add the Flavor
  1. Remove from heat immediately once you hit 300°F.
  2. Carefully stir in the vanilla extract (it will bubble).
  3. Quickly pour the molten toffee over the nuts in your prepared pan.
  4. Use a spatula to spread it to the edges before it sets.
Make the Chocolate Layer
  1. Let the toffee sit for 2 minutes. Sprinkle the chocolate chips evenly over the hot surface.
  2. Cover the pan with foil for 4 minutes to trap the residual heat.
  3. Remove the foil and use a spatula to spread the now-softened chocolate into a smooth, glossy layer.
Finishing Touch
  1. While the chocolate is still wet, sprinkle the remaining nuts and a generous dusting of flaked sea salt.
  2. The salt is the "secret" that cuts through the richness and makes this toffee addictive.
  3. Allow the toffee to cool at room temperature for at least 4 hours (or 1 hour in the fridge).
  4. Once completely firm, lift the parchment paper out and use a heavy knife or your hands to break the toffee into rustic shards.

Notes

Why Use a Thick Pot? Thin pots create "hot spots" that can burn the sugar before the rest of the mixture reaches the correct temperature.
Toasting Nuts: Don't skip toasting! It only takes 5 minutes in a dry pan, but it doubles the flavor of the final toffee.
Storage: Store in an airtight container in a cool, dry place. If it's humid, the toffee may get sticky, so keep it in the fridge.