Equipment Needed
- Heavy-bottomed medium saucepan (3-quart is perfect)
- Candy thermometer (essential!)
- Wooden spoon or heatproof spatula
- 9×13 inch baking pan or a rimmed baking sheet
- Parchment paper or a silicone mat
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl for melting chocolate
- Offset spatula or butter knife
Step-by-Step Instructions
First, I prepare my pan. I line my 9×13 inch pan (a baking sheet works for a thinner slab) with parchment paper, letting it overhang the sides a bit. I sprinkle half of my finely chopped, toasted nuts in an even layer over the parchment. This creates the nutty base that the toffee will set on. Then, I get my ingredients measured and ready—candy making requires focus, so having everything at hand is key. I combine the cubed butter, sugar, water, and salt in my heavy-bottomed saucepan.
Now, I begin to cook. I place the saucepan over medium heat and stir gently with my wooden spoon until the butter is completely melted and the sugar has dissolved. Once the mixture comes to a boil, I stop stirring and clip on my candy thermometer. This is the most important part: I let the mixture boil, undisturbed, until it reaches 300°F (150°C), which is the hard crack stage. It takes about 10-15 minutes. I watch it transform from a foamy, pale yellow to a deeper, bubbling amber, smelling more and more like rich, nutty caramel.
The moment the thermometer hits 300°F, I immediately remove the pot from the heat. Working quickly but carefully, I stir in the vanilla extract. It will bubble and sputter a bit—that’s normal. I then immediately pour the hot, bubbling toffee over the prepared nuts in my pan. I tilt the pan gently to help it spread into an even layer, but I don’t mess with it too much. I let it sit, untouched, for just 2-3 minutes, until the top is just set enough so that when I sprinkle the chocolate chips over it, they won’t sink straight through.(See the next page below to continue…)