Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 1 cup Granulated Sugar
  • ¼ cup Light Brown Sugar, packed
  • 2 Tablespoons Water
  • 1 Tablespoon Light Corn Syrup (optional)
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 10 ounces Dark Chocolate (65-72% cacao), finely chopped or chips
  • 1 cup Toasted Almonds or Pecans, chopped
  • 1 teaspoon Flaky Sea Salt (e.g., Maldon)

Instructions:

  1. Prep the Pan: Line a 9x13 inch baking sheet completely with parchment paper or a silicone mat. Set aside.
  2. Toast the Nuts: Spread the almonds or pecans on a separate small baking tray. Bake at 350°F (175°C) for 5–7 minutes until fragrant and lightly coloured. Remove and set aside.
  3. Mise en Place: Measure all toffee ingredients precisely and chop the chocolate finely. Have everything ready before starting the stove.
  4. Combine Ingredients: In a heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, water, corn syrup (if using), and fine salt.
  5. Melt and Stir: Cook over medium heat, stirring constantly until the butter is completely melted and the sugars are fully dissolved (the mixture should feel smooth, not gritty).
  6. Attach Thermometer: Clip the candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the base.
  7. The Boil: Bring the mixture to a rolling boil. Crucially, once boiling, stop stirring. Stirring at this stage can cause crystallization.
  8. Cook to Temperature: Continue boiling over medium heat until the mixture reaches 300°F (149°C)—the Hard Crack stage. The colour will be a deep golden brown.
  9. Finish the Base: Immediately remove the saucepan from the heat. Quickly stir in the vanilla extract (it will bubble vigorously).
  10. Pour: Immediately and carefully pour the hot toffee mixture onto the prepared baking sheet. Tilt the pan gently to spread the mixture into an even, thin layer (do not scrape the sides of the pan).
  11. Melt the Chocolate: Wait about 1 minute. Scatter the chopped dark chocolate evenly over the hot toffee. Let it sit for 3–4 minutes until the residual heat melts the chocolate.
  12. Spread and Top: Use an offset spatula or the back of a spoon to smoothly spread the melted chocolate across the toffee.
  13. Garnish: Immediately sprinkle the chopped toasted nuts and the flaky sea salt evenly over the chocolate layer. Gently press them down so they adhere.
  14. Chill and Break: Let the toffee cool at room temperature for at least 60 minutes, or refrigerate for 30 minutes, until completely hard and brittle.
  15. Break It Up: Once fully set, lift the toffee off the sheet using the parchment paper. Place it on a cutting board and use a heavy knife or a rolling pin to break the slab into irregular, rustic pieces.