Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (optional, for topping)
- ½ cup chopped nuts (optional, for topping)
Instructions
- Prepare the pan – Line an 8×8-inch baking dish with parchment paper or foil. Lightly butter it to prevent sticking.
- Melt butter – In a heavy-bottomed saucepan over medium heat, melt the butter completely.
- Add sugar & salt – Stir in the sugar and salt, then cook, stirring constantly, until the mixture reaches 300°F (hard crack stage) on a candy thermometer. This should take 10–15 minutes. The mixture will turn a golden brown color.
- Add vanilla – Carefully stir in vanilla extract (it may bubble up).
- Pour & spread – Immediately pour the hot toffee into the prepared pan and spread evenly with a spatula.
- Optional topping – Sprinkle chocolate chips over the hot toffee. Let them melt for a minute, then spread evenly. Sprinkle nuts on top, pressing them in gently.
- Cool & break – Let the toffee cool completely at room temperature (about 1 hour), then break into pieces.
- Store – Keep in an airtight container at room temperature for up to 2 weeks.
If you want, I can also give you a soft and chewy version of toffee instead of the crunchy one. Would you like that?