14 Tbsp. butter (1 stick, plus 6 tbsp) - use the remaining 2 tbsp. from your 2nd stick to butter your cookie sheet
1 1/2 cups white sugar
2 Tbsp. cold water
1/2 cup chopped almonds or pecans (optional)
1 tsp. vanilla
dash salt
6 oz. chocolate chips (milk chocolate or semi-sweet)
DIRECTIONS:
1. Generously butter a cookie sheet. You can use the 2 tbsp. left from the 2nd stick of butter.
2. Place butter, sugar, and water into a heavy saucepan over medium-high heat (approx. an 8 on my stove). Using a wooden spoon or spatula, bring to a bubbling boil, stirring constantly, about 10 minutes. It will go from a bright butter yellow color, to a light tan, to a peanut butter color.
3. Place a peanut bar jar upside down near your saucepan and when the color of the toffee matches the color of the peanut butter, it's done. Make sure the color matches perfectly! You don't want to take if off the burner too soon, or too late.
4. Remove from heat and add 1 tsp. vanilla. This will give a small chemical reaction. Keep stirring. Add nuts and a dash of salt. Mix together.
5. Pour out onto your buttered cookie sheet. Do NOTspread. Use your spatula or spoon to move the sides of the toffee to the shape you desire, as your toffee won't fill your entire cookie sheet.
6. After about 2-3 minutes, and the toffee starts to harden, sprinkle your chocolate chips on top. Let them sit for a couple of minutes.
7. With the back of a spatula, start spreading your melting chocolate over the toffee. It should smooth out.
8. Set in fridge for at least 1 hour for chocolate to set up. Break into pieces and store in an airtight container, or place into treat bags.
9. Wig out over the fact you just made the perfect batch of toffee! :) YUM!
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