Best Chocolate Toffee

Need a gift for friends, coworkers, and the babysitter? Chocolate toffee to the rescue. This recipe is really simple, but toffee in general can be a littttlllleee fussy. Our biggest piece of advice: WHISK CONSTANTLY! The moment you walk away from the saucepan, the butter and sugar will separate. 

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INGREDIENTS

• 1 1/4 c. (2 1/2 sticks) butter
• 1 1/4 c. granulated sugar
• 1/2 tsp. pure vanilla extract
• Pinch kosher salt
• 2 c. semisweet chocolate chips
• 1/2 c. toasted chopped almonds
• 1/2 c. toasted chopped pecans
• Flaky sea salt, for garnish

DIRECTIONS

1. Line a baking sheet with parchment paper. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes. (If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º.)
2. Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
3. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt.
4. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.