Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, cut into cubes
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) semi-sweet chocolate chips (or chopped semi-sweet chocolate)
  • 2 tablespoons vegetable shortening (or coconut oil)
  • 1 cup (100g) chopped pecans, walnuts, or almonds (or a mixture!)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine butter, sugar, water, and salt in a heavy-bottomed saucepan over medium heat.
  3. Cook, stirring constantly, until the butter is melted and the sugar is dissolved.
  4. Insert a candy thermometer and continue cooking, without stirring, until the mixture reaches 300°F (149°C), the hard crack stage.
  5. Remove from heat and quickly stir in vanilla extract.
  6. Immediately pour the toffee into the prepared pan and spread evenly.
  7. Melt the chocolate chips and shortening in a double boiler or heatproof bowl set over a simmering pot of water, stirring until smooth.
  8. Pour the melted chocolate over the toffee layer and spread evenly.
  9. Sprinkle the chopped nuts evenly over the chocolate layer.
  10. Refrigerate for at least 1 hour, or until completely set.
  11. Lift the toffee from the pan using the parchment paper overhang. Cut into squares and serve.