Ingredients:

  • 1 cup (227g) Unsalted Butter
  • 2 cups (400g) Granulated White Sugar
  • 1/2 cup (120ml) Water (room temperature)
  • 1/2 cup (120ml) Light Corn Syrup
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 6 oz (170g) Dark or Milk Chocolate, finely chopped (optional)
  • 1/2 cup (60g) Toasted Chopped Nuts (e.g., Pecans or Almonds) (optional)

Instructions:

  1. Prepare the pan: Line an 8x8 inch (20x20 cm) pan with parchment paper, ensuring an overhang, and lightly grease the paper. Set aside.
  2. Combine the butter, sugar, water, and corn syrup in a heavy-bottomed 3-quart saucepan. Stir gently over medium heat until the butter is fully melted and the sugar is dissolved. Do not allow the mixture to boil yet.
  3. Attach a candy thermometer to the side of the pan. Increase the heat to medium-high and bring the mixture to a rolling boil. Crucially, do not stir once boiling begins.
  4. If sugar crystals form on the sides of the pan, use a wet pastry brush to gently wash them down into the syrup. Continue cooking, undisturbed, until the temperature reaches exactly 300°F (149°C) (the hard crack stage).
  5. Immediately remove the pan from the heat once 300°F is reached. Quickly stir in the salt and vanilla extract; the mixture will bubble vigorously. Do not over-mix.
  6. Carefully pour the hot toffee mixture into the prepared pan. Do not scrape the sides of the pan. If using nuts, sprinkle them evenly over the surface immediately.
  7. Allow the toffee to cool completely and harden at room temperature for at least 1 hour. Do not refrigerate during this hardening process.
  8. Once cool and brittle, lift the toffee out of the pan using the parchment overhang. If coating, melt the chocolate and dip or drizzle it over the toffee pieces. Allow the chocolate to set fully before breaking or cutting the toffee into desired serving pieces.