Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet or milk chocolate chips
- 1 cup chopped pecans or almonds
Instructions
- Line a baking sheet with parchment paper or foil.
- In a heavy-bottomed saucepan over medium heat, melt butter. Stir in sugar and salt.
- Cook, stirring constantly, until mixture reaches a deep amber color (285–300°F if using a thermometer), about 10–12 minutes.
- Remove from heat and stir in vanilla extract carefully.
- Pour hot toffee mixture onto prepared baking sheet and spread evenly.
- Sprinkle chocolate chips over hot toffee. Let sit 1 minute, then spread into an even layer.
- Top with chopped nuts, pressing lightly to stick.
- Cool completely at room temperature or in fridge. Once set, break into pieces.
Notes
- Use dark chocolate for a richer flavor.
- Top with crushed peppermint for a holiday twist.
- Add flaky sea salt on top for extra contrast.
- For nut-free, use pretzels, sprinkles, or crushed cookies instead.
- Store in an airtight container at room temp up to 1 week, or refrigerate/freeze for longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 190
- Sugar: 17g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
