Recipe-Homemade Toffee
-1 cup evaporated cane sugar crystals
-2 sticks unsalted sweet butter
-1/8 teaspoon kosher salt
-2 teaspoons water
-1 teaspoon vanilla extract
-1 cup bittersweet chocolate-chopped (I use semi-sweet chocolate chips)
-3/4 cup slivered almonds (or whatever nut you prefer. I use toasted chopped pecans) chopped
 
 1. Line a heavy baking sheet with parchment paper. In a medium sauce pan melt the sugar, butter, salt and water together on low heat. Once the mixture has melted, increase the heat to medium and let it bubble away. Heat this mixture, stirring constantly, to the hard-crack stage on a candy thermometer or 300 degrees F. A silicone spatula works well to stir this very hot mixture. This will take a few minutes until all the moisture is cooked off and the sugar caramelizes.
 
2. When your mixture has reached 300 degrees F, remove it from the heat and add the vanilla extract. Pour this mixture out onto a sheet of parchment paper set on a baking pan. Spread it into a large rectangle.
 
3. Sprinkle the chopped chocolate over the hot toffee and let it sit about 2 minutes. Spread the chocolate over the surface of the toffee and sprinkle with nuts, lightly pressing them in the chocolate. Let the toffee cool to room temperature and then place it in the refrigerator for at least 1 hour.
4. Remove from the refrigerator and peel off the parchment paper. Break the toffee in chunks and place in an airtight container.
Enjoy!