1 cup unsalted butter
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped pecans or almonds (optional for a nutty crunch)


1.Prepare the Pan: Line a baking sheet with parchment paper or a silicone baking mat.

2.Make the Toffee: In a medium saucepan, melt the butter over medium heat. Stir in sugar and salt. Keep stirring continuously as the mixture comes to a boil. Once boiling, stop stirring and let it cook until it reaches a deep amber color (about 12-15 minutes). Be patient and watch carefully to avoid burning.

3.Add Vanilla: Remove from heat and quickly stir in the vanilla extract. Be careful, as it might bubble up.

4.Spread Toffee: Pour the toffee mixture onto the prepared baking sheet and spread it into an even layer.

5.Add Chocolate: Sprinkle chocolate chips over the hot toffee. Let them sit for a few minutes to melt, then spread the chocolate evenly over the toffee.

6.Add Nuts (Optional): Sprinkle the chopped nuts over the chocolate layer, if using.

7.Chill: Place the baking sheet in the refrigerator and chill until set, about 2 hours.

8.Break into Pieces: Once set, break the toffee into pieces using a knife or your hands.

9.Serve & Enjoy: Enjoy as is, or use it to garnish ice cream or other desserts.


Consistency is Key: Getting the toffee right requires a bit of practice. If it’s your first time, use a candy thermometer. The toffee is done when it reaches 300°F (150°C).

Variations: Feel free to experiment with different types of nuts or even a sprinkle of sea salt for a sweet and salty twist

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