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
  • 6 ounces (170g) semi-sweet chocolate chips
  • 1/2 cup (60g) chopped nuts (almonds, pecans, or walnuts)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. In a heavy-bottomed saucepan, combine butter, sugar, water, and salt.
  3. Cook over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
  4. Stop stirring, insert a candy thermometer, and bring the mixture to a boil.
  5. Cook until the mixture reaches 300°F (149°C), swirling the pan occasionally.
  6. Remove from heat and stir in the vanilla extract.
  7. Pour the hot toffee mixture into the prepared baking pan and spread evenly.
  8. Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute to soften.
  9. Spread the melted chocolate evenly over the toffee with an offset spatula.
  10. Sprinkle the chopped nuts over the chocolate.
  11. Let the toffee cool completely at room temperature, then refrigerate for at least 1 hour to set. Break the toffee into pieces. This english toffee recipe is the best.