Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or almonds
- 1 cup semi-sweet chocolate chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a heavy saucepan, melt butter over medium heat.
- Add brown sugar, corn syrup, and salt; stir constantly until the mixture boils.
- Cook without stirring until the temperature reaches 300°F (hard crack stage), about 10-12 minutes.
- Remove from heat and stir in vanilla extract.
- Pour the hot toffee onto the prepared baking sheet and spread evenly.
- S prinkle chopped nuts over the toffee, pressing them lightly into the surface.
- Cool completely at room temperature, then melt chocolate chips and spread over the cooled toffee.
- Allow the chocolate to set, then break into pieces and serve.
Notes
- Use a candy thermometer for accuracy.
- Store in an airtight container for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop, cooling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (20g)
- Calories: 110 Kcal
- Sugar: 8g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg