Ingredients
Scale
- 2 cups unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped almonds or walnuts
- 1 cup semi-sweet chocolate chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a heavy saucepan, melt butter over medium heat.
- Add sugar and salt, stirring constantly until the mixture reaches 300°F (hard crack stage) on a candy thermometer.
- Remove from heat and stir in vanilla extract.
- Pour the toffee onto the prepared sheet and spread evenly.
- Sprinkle chocolate chips over the hot toffee and let sit for 2 minutes to melt.
- Spread melted chocolate evenly with a spatula and sprinkle with chopped nuts.
- Allow toffee to cool completely before breaking into pieces.
Notes
- Use a candy thermometer for best results to ensure proper temperature.
- Chopped pecans or pecans can be substituted for nuts.
- Store in an airtight container at room temperature for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop, Cooling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg