Ingredients:

  • 1 cup Granulated White Sugar
  • 1 cup Unsalted Butter (2 sticks)
  • 1/4 cup Water
  • 1/4 cup Light Corn Syrup
  • 1/2 cup Lightly Toasted Chopped Nuts (Pecans or Almonds, optional)
  • 4 oz Dark or Milk Chocolate Chips (optional)
  • Flaky Sea Salt (to taste, optional)

Instructions:

  1. Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides for handles. Lightly grease the paper.
  2. In a heavy-bottomed 2-quart saucepan, combine sugar, butter, water, and corn syrup. Stir gently over medium-low heat until the butter is fully melted and the sugar is dissolved.
  3. Increase heat to medium-high. Stop stirring once the mixture boils vigorously. Insert a candy thermometer, ensuring the bulb is submerged but not touching the pan bottom.
  4. Cook the mixture undisturbed until it reaches exactly 300°F (149°C), which is the Hard Crack stage. Watch very closely as it nears the target temperature.
  5. Immediately remove the pan from the heat and let the vigorous bubbling subside for about 30 seconds.
  6. If using nuts, stir them in quickly. Carefully pour the molten toffee into the prepared pan. Do not aggressively scrape the saucepan.
  7. Allow the toffee to cool completely at room temperature for a minimum of 1 hour until it is entirely hard and firm.
  8. If topping: Gently melt the chocolate. Spread evenly over the fully cooled toffee slab, sprinkle with flaky sea salt, and allow the chocolate to set completely.
  9. Lift the toffee slab out using the parchment handles. Break or chop the hardened toffee into desired serving pieces. Store in an airtight container.