Crisp, buttery toffee with a layer of chocolate and optional chocolate flakes, toasted nuts or salted.

Yield: Approximately 1½ pounds
Preparation time: 15 minutes
Cooking time: Approximately 15 to 25 minutes
Cooling time: Approximately 2 hours

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• ¼ cup water
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract
• 8 ounces semisweet chocolate, finely chopped
• ¾ cup finely chopped toasted pecans, rock salt, or almonds, optional

Equipment

• Heavy-bottomed saucepan, approximately 3-quart capacity
• Candy thermometer
• Heatproof spoon or silicone spatula
• Rimmed baking sheet
• Parchment paper

Directions

1. Line a rimmed baking sheet with parchment paper. Place it on a heat-safe surface near the stove.
2. Measure the vanilla, chocolate, and optional nuts before beginning. Once the toffee reaches its final temperature, you need to work promptly.
3. Place the butter, sugar, water, and salt in the saucepan. Heat over medium-low heat, stirring gently until the butter melts.
4. Attach the candy thermometer so its sensing tip is immersed in the mixture without touching the bottom of the pan.
5. Increase the heat to medium. Cook at a steady, controlled boil, stirring gently and consistently across the bottom to prevent scorching. Avoid splashing the mixture onto the sides of the pan.
6. Continue cooking until the thermometer reaches 300°F, the hard-crack stage. The mixture should be a rich golden amber. Lower the heat if it darkens too quickly or cooks unevenly.
7. Remove the saucepan from the heat. Carefully stir in the vanilla; it may bubble briefly.
8. Immediately pour the toffee onto the prepared baking sheet. Spread gently into a roughly 10-by-12-inch rectangle. It does not need to reach the edges of the pan.
9. Let stand for approximately 2 to 3 minutes, until the surface begins to set but is still hot. Sprinkle the chopped chocolate evenly over the top.
10. Wait another 2 to 3 minutes for the chocolate to soften, then spread it into an even layer.
11. Sprinkle with the optional chocolate flakes, nuts or salt and press lightly into the chocolate.
12. Let cool completely until the chocolate is firm, approximately 2 hours. If necessary, refrigerate briefly to help the chocolate set.
13. Break into bite-size pieces. Store in an airtight container, separating layers with parchment paper.

Tips and Storage

• Hot sugar causes serious burns. Keep children and pets away from the cooking area, and never taste the hot mixture.
• Check your thermometer before starting. In boiling water, it should read approximately 212°F near sea level; elevation changes the boiling point.
• If butter starts separating during cooking, reduce the heat and stir gently until the mixture comes together.
• For a nut-free version, omit the nuts and use ingredients suitable for the recipient’s allergies.
• Store airtight in a cool, dry place for up to 2 weeks for best quality. Refrigerate if the room is warm enough to soften the chocolate.