Toffee
14 tablespoons (1 stick,
plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1/2 chopped pecans, cashews, or macadamias
1 teaspoon pure vanilla extract
Dash salt
6 oz. - semisweet chocolate chips or thin chocolate bars
Generously butter a cookie sheet or use a silicone baking mat (Silpat).
Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.