1cupunsalted buttercut into cubes (at room temperature)
3tablespoonswaterlukewarm
1teaspoonpure vanilla extract
½teaspoonkosher salt
Topping
10ounceschocolate chipsany variety
1cupwalnutschopped
Instructions
Prepare a large baking sheet, by greasing it with butter or spraying with cooking spray. Set aside.
In a medium saucepan over low-medium heat, melt the sugar, butter, water, vanilla, and salt. Stir constantly to ensure the sugar doesn't burn.
1 ¼ cups granulated sugar, 1 cup unsalted butter, 3 tablespoons water, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
The mixture will come to a boil and begin to foam. As the toffee cooks, it will begin to have streaks of amber brown throughout and pull away from the sides of the pan, about 20 minutes.
Once the candy turns dark amber in color and releases small puffs of smoke (if using a thermometer, if should read 290°F), remove from heat and pour onto the prepared baking sheet. Allow the mixture to cool completely.
Place the chocolate chips into a microwave-safe bowl and heat, stirring every 15 seconds until all chips are melted and smooth.
10 ounces chocolate chips
Pour melted chocolate over cooled toffee, and smooth into an even layer. Sprinkle with nuts, and lightly press them into chocolate.
1 cup walnuts
Place the toffee in the refrigerator about 30 minutes to set. Break the toffee into pieces, and enjoy!
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of English toffee. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.*Disclaimer: This method involves working with boiling, melted sugar. Please make sure you have ample time to complete the recipe without rushing and that children and pets are away from the area. Sugar burns can be severe, so it's best to be proactive to reduce the possibility of accidents.*