Ingredients :
- 1 cup of unsalted butter
- 1 cup of granulated sugar
- 1 cup of tightly packed light brown sugar
- 1/4 teaspoon of salt
- 1/4 cup of water
- 1/2 teaspoon of vanilla extract
- 1 cup of semisweet chocolate chips
- 1/2 cup of chopped pecans or walnuts (optional)
Instructions :
- Cover a baking sheet with parchment paper or a silicone baking mat, and set it aside.
- Place the water, salt, white sugar, brown sugar, and butter in a sturdy pot.
- Use a candy thermometer set to 300°F, known as the hard crack stage.
- Cook the mixture over medium heat, stirring constantly.
- Add the vanilla extract right after removing the pan from the heat.
- Mix the hot toffee mixture well with a heat-resistant spatula until it spreads evenly on the baking sheet.
- Cinco punto seis. After heating the toffee, put in the chocolate chips and allow them to melt for one minute.
- Spread the melted chocolate evenly on top of the toffee.
- Sprinkle chopped nuts on top of the melted chocolate if desired.
- After covering the toffee with chocolate, allow it to rest for a minimum of two hours to harden.
After breaking it, enjoy the pieces!
