Caroline’s Homemade Dark Chocolate Toffee Recipe

Prepare the Pan:

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Make the Toffee:

In a heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, water, and salt. Cook over medium heat, stirring constantly with a wooden spoon, until the butter is melted.

Attach a candy thermometer to the side of the pan. Continue cooking, stirring frequently, until the thermometer reads 300°F (150°C) – this is the hard crack stage. Remove from heat immediately to avoid burning.

Stir in the vanilla extract quickly and pour the toffee mixture onto the prepared baking sheet, spreading with a spatula into an even layer.

Add the Chocolate:

Sprinkle the dark chocolate chips over the hot toffee. Let sit for a few minutes until the chocolate has melted, then spread the chocolate into an even layer with a spatula.

If the chocolate doesn’t melt completely, you can briefly place the baking sheet in a warm oven (about 250°F or 120°C) just until the chocolate is soft enough to spread.

Add the Nut Topping:

Sprinkle the chopped nuts evenly over the melted chocolate. Press gently with the back of a spoon or a clean hand to adhere them to the chocolate.

Cool and Break the Toffee:

Allow the toffee to cool completely at room temperature. Once set, break or cut the toffee into pieces. If you're in a hurry, you can refrigerate the toffee to speed up the setting process, but be cautious as the sudden temperature change might cause the chocolate to bloom (form a white coating).