Chocolate-Covered Toffee

    • 2 1/2 sticks salted butter
    • 1 1/4 cups sugar
    • 1 teaspoon vanilla
    • 2 cups semi sweet chocolate chips
    • 1 cup chopped nuts
    • sea salt flakes (optional)

-Line a large baking sheet with parchment.

-Whisk butter, sugar and vanilla in a medium saucepan over medium heat, stirring frequently

until mixture begins to boil.

-After mixture begins to boil, whisk constantly for approximately 10 minutes. Do not stop

whisking and give the mixture the chance to burn or separate! The mixture will darken in

color and become very thick.

-Spread the thickened mixture onto your prepared baking sheet. When you have spread the

mixture to an even thickness, immediately sprinkle the chocolate chips on top. Wait two or

three minutes for the chocolate to soften and then use a spatula to spread the chocolate on

top of the toffee.

-Sprinkle the chopped nuts onto the melted chocolate. Add a light sprinkle of flaked sea salt.

-Refrigerate the toffee until it hardens (about 30 to 40 minutes). Break the toffee into pieces

before serving. Store in an airtight container.