Ingredients

The following ingredients have 4 Servings
  • butter for greasing
  • 2/3 cup (72 g) ground pecans (or nut of your choice)
  • 1 cup (226 g) salted butter
  • 1 cup (218 g) sugar
  • 3 tablespoons (40 g) water
  • 1 teaspoon vanilla extract
  • 3/4 cup (140 g) premium milk chocolate or dark chocolate, see notes above
  • Sea salt, optional

Instruction

  • Grease a 9×9-inch pan. Put 1/3 cup of the nuts in the pan.
  • Cook butter, sugar, water, and vanilla over medium heat stirring occasionally until golden brown — you want the sugar to get just past the hard-ball stage or until it reaches: 285º – 290ºF (140 – 143ºC). You can use a candy thermometer or better a Thermapen to test for this stage or you can drop a small spoonful of the cooked sugar into a glass of cold water. If the syrup forms a ball, the sugar is in the hard-ball stage. 
  • Pour the cooked butter/sugar mixture over the nuts.
  • Wait 2 minutes; then put the chocolate on top. Wait 2 more minutes; then spread the chocolate evenly over top — I use the back of a spoon. Sprinkle the remaining nuts on top. Sprinkle with a pinch of sea salt if you wish. Transfer the pan to the fridge to chill for at least 2 hours. 
  • When the toffee has completely cooled, break it into pieces. Store in an airtight container.