In a heavy-bottomed saucepan, melt the butter over medium heat.
Stir in the sugar and salt, cooking while constantly stirring.
Bring the mixture to a boil, and keep stirring until it reaches a deep golden-brown color (around 285°F to 300°F or 140°C to 150°C if using a candy thermometer).
Remove from heat and quickly stir in the vanilla extract.
Spread the Toffee:
Pour the toffee mixture onto the prepared baking sheet, spreading it evenly into a thin layer.
Add the Chocolate:
Immediately sprinkle chocolate chips over the hot toffee.
Let the chocolate sit for 2 minutes, then spread it evenly over the toffee using a spatula as it melts.
Add Nuts (Optional):
If you’re using chopped almonds or pecans, sprinkle them over the melted chocolate.
Cool and Break:
Allow the toffee to cool completely (you can place it in the fridge to speed up the process).
Once hardened, break the toffee into pieces and enjoy!
Tips:
Store in an airtight container to keep it fresh and crunchy for up to 2 weeks.
If you want thinner toffee, pour the mixture onto a larger sheet pan. For thicker toffee, use a smaller pan.
This recipe is perfect for holidays, gifts, or just a sweet treat to indulge in at home!
