Ingredients:

  • 1 cup salted butter (225g)
  • 1 cup granulated white sugar (200g)
  • 1 tablespoon water (15ml)
  • 1 teaspoon pure vanilla extract (5ml)

Instructions:

  1. Prepare the Landing Zone. Line a 9x9 inch baking sheet with parchment paper or a silicone mat. Note: This ensures you can lift the entire block out once it is set.
  2. Combine the Base. In your heavy bottomed saucepan, add the salted butter, granulated sugar, and water. Note: Using medium heat is crucial; don't rush the melt.
  3. Create the Emulsion. Stir constantly as the butter melts. Until the mixture looks like a thick, pale yellow liquid with no oil streaks.
  4. Monitor the Temperature. Clip on your digital candy thermometer. Increase the heat slightly to medium high. Note: Stop stirring frequently now to allow the temperature to rise steadily.
  5. Reaching Hard Crack. Cook until the thermometer reads exactly 300°F (149°C). The mixture will be the color of an old penny and smell like toasted nuts.
  6. Add the Vanilla. Immediately remove the pan from the heat and whisk in the vanilla extract. Note: It will bubble and hiss aggressively; this is normal.
  7. The Pour. Pour the hot mixture onto your prepared baking sheet. Until it naturally spreads into an even, shimmering layer.
  8. The Chocolate Layer. Wait 30 seconds, then sprinkle the chocolate chips over the hot surface. Until they look shiny and soft (about 2 minutes).
  9. Spread and Finish. Use a spatula to smooth the chocolate into a velvety layer. Top with chopped almonds and sea salt.
  10. The Long Wait. Allow the toffee to sit at room temperature for at least 1 hour. Until it is completely firm and cold to the touch.