Once you taste the buttery, caramelized goodness of your homemade English toffee recipe, you'll understand why it's a treat cherished by sweet tooths around the world. Enjoy every crunchy buttery bite topped with chocolate and walnuts!
In a saucepan, place butter, sugar and salt. Melt butter over low heat. After butter has melted, turn heat to medium high and begin to boil. Stir frequently. Place candy thermometer in the pan once toffee has started to boil and cook to a hard crack. (Approximately 150 degrees celsius and 302 degrees farenheit).
Tip: I usually take my toffee off in between the soft and hard crack stage and stir in the vanilla. The toffee will continue to heat when you take it off the burner. By the time you take it off the burner and stir in the vanilla, it will have reached the hard crack stage.
Pour the hot toffee thinly over a sheet of aluminum foil that has been lightly sprayed with nonstick spray. Spread the toffee out with a spatula if needed.
Sprinkle chocolate chips evenly over the hot toffee and allow the chocolate chips to melt. With a frosting knife, spread the melted chocolate evenly over the toffee. Sprinkle chopped walnuts over if desired (optional).
Allow toffee to cool for at least one hour before breaking into pieces. this allows the chocolate to set up.
Notes
Store in an airtight container for up to one week.