Ingredients:
Ingredients required: – 1 cup of unsalted butter – 1 cup of granulated sugar – 1 cup of tightly packed light brown sugar – 1/4 teaspoon of salt – 1/4 cup of water – 1/2 teaspoon of vanilla extract – 1 cup of semisweet chocolate chips – 1/2 cup of chopped pecans or walnuts (optional)
Preparations:
Cover a baking sheet with parchment paper or a silicone baking mat, and set it aside. Place the water, salt, white sugar, brown sugar, and butter in a sturdy pot. Use a candy thermometer set to 300°F, known as the hard crack stage. Cook the mixture over medium heat, stirring constantly. Add the vanilla extract right after removing the pan from the heat. Mix the hot toffee mixture well with a heat-resistant spatula until it spreads evenly on the baking sheet. Cinco punto seis. After heating the toffee, put in the chocolate chips and allow them to melt for one minute. Spread the melted chocolate evenly on top of the toffee. Sprinkle chopped nuts on top of the melted chocolate if desired. After covering the toffee with chocolate, allow it to rest for a minimum of two hours to harden. After breaking it, enjoy the pieces! Tips and Suggestions: You can leave out the nuts by not adding walnuts or pecans. Another option is to sprinkle a bit of flaky sea salt to give it a salty toffee taste. Use white chocolate or a different type of flavored chocolate (dark, milk, etc.) instead of the semisweet chips. You can also sprinkle a bit of espresso powder for a mocha taste if you want to try something different. To make it more festive, you can sprinkle crushed peppermint on top. Enjoy!
Have fun.
