Preparation
Line a baking sheet with parchment paper or a silicone baking mat, and put it away.
2. Put the water, salt, granulated sugar, brown sugar, and butter into a heavy-bottomed pot.
3. With a candy thermometer set to the hard crack stage, which is 300°F, cook the mixture over medium heat while stirring continuously.
4. Quickly whisk in the vanilla essence after taking the pan from the heat.
Stir the hot toffee mixture with a heat-resistant spatula until it spreads evenly on the prepared baking sheet. 5.
6. Once the toffee is heated, add the chocolate chips and let them melt for one minute.
7. Evenly distribute the melted chocolate over the toffee.
8. Top the melted chocolate with chopped nuts if you want.
9. After coating with chocolate, let the toffee sit for at least two hours to solidify.
10. After breaking, savor the bits!
Changes and Hints
You may make it without nuts by removing the walnuts or pecans. An additional variation is to add a pinch of flaky sea salt for a salted toffee flavor. Substitute white chocolate or a flavored kind (dark, milk, etc.) for the semisweet chips, or add a pinch of espresso powder for a mocha flavor if you’re in the mood for something unusual. In the spirit of the season, you might garnish it with crushed peppermint for an extra festive touch.
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