Description
A buttery, crunchy holiday treat layered with caramelized toffee, rich chocolate, and chopped nuts—perfect for gifting or enjoying yourself.
Ingredients
1 cup unsalted butter (2 sticks)
1 cup granulated sugar
1/4 tsp salt
1 tsp pure vanilla extract
2 cups semisweet chocolate chips
3/4 cup chopped roasted almonds (or pecans, optional)
Optional: flaky sea salt for garnish
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the sugar and salt.
- Bring the mixture to a boil, stirring constantly, and cook until it reaches 300°F (hard crack stage), about 10–15 minutes.
- Remove from heat, stir in the vanilla extract, and immediately pour the hot mixture onto the prepared baking sheet. Spread it evenly.
- Let the toffee sit for 1 minute, then sprinkle chocolate chips over the surface. Wait 2 minutes for them to melt.
- Spread the melted chocolate evenly over the toffee.
- Top with chopped nuts and gently press them into the chocolate. Optionally, sprinkle flaky sea salt on top.
- Allow the toffee to cool completely at room temperature or in the fridge.
- Once set, break into pieces and store in an airtight container.
Notes
Use a candy thermometer for best results.
Don’t substitute margarine for butter, as it affects texture.
Store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.
To freeze, wrap pieces in parchment and store in a freezer-safe bag for up to 3 months.
Ensure toffee cools completely before breaking to maintain structure.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg