Best Toffee Ever

•  1 cup unsalted butter (2 sticks), plus extra for greasing the pan
• 1 cup granulated sugar
• 1/4 cup water
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup roasted almonds, chopped (or nut of choice)
• Optional: sea salt for sprinkling

1. Grease a sheet pan or line it with parchment paper.
2. In a heavy bottomed saucepan over medium heat, combine butter, sugar, water, corn syrup, and salt. Using a wooden spoon, continuously stir the mixture.
3. Cook the mixture until it reaches 300℉ (150℃) on a candy thermometer, the ‘hard crack’ stage. This usually takes about 15-20 minutes. Remove from heat immediately to avoid burning.
4. Stir in the vanilla extract quickly.
5. Carefully pour the hot mixture onto the prepared pan and spread it into an even layer.
6. Let it cool for a few minutes, then sprinkle chocolate chips evenly over the toffee while it’s still hot. After a minute or so, when they’ve softened, spread the melted chocolate over the toffee with a spatula.
7. Sprinkle the chopped almonds over the chocolate. If desired, add a sprinkle of sea salt for a salty-sweet flavor profile.
8. Allow the toffee to cool completely. Once it’s set, break it into pieces.
9. Store the toffee in an airtight container at room temperature for up to 2 weeks.

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