Toffee can be fickle sometimes. But this is a straightforward recipe that was worth it!
Toffee Bark
Courtesy of {Andria Lightfoot}
1 stick plus
6 Tbl butter
1 cup sugar
2 Tbl cold water
1 tsp vanilla
Dash of salt
6oz milk chocolate Ghiradelli chips
1/2 cup finely chopped salted nuts (pecans, almonds or hazelnuts)
Directions
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. Add vanilla and salt.
Pour onto prepared cookie sheet and spread to 1/4-inch thickness.
Cool slightly, top with chocolate chips, and spread as it melts.
Sprinkle the finely chopped nuts over top.
Cool completely and break into pieces.
Store in an airtight container
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