Prep: 20 min. + around 1 hour standing
Ingredients
1 tablespoon plus 1 cup butter, softened, divided 1 cup white sugar 1/2 tablespoon light corn syrup 1/8 teaspoon salt 1 teaspoon pure vanilla extract 1 cup (8 ounces) milk chocolate, dark chocolate, or semi-sweet chocolate chips Optional - 1/2 cup chopped pecans (or almonds)
Directions
With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet.
Grease the 10-in. x 10-in. x 1-in. sheet with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° to 305° (hard-crack stage). Remove from heat and immediately stir in the vanilla extract. Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
Preheat oven to 350F. Toast the chopped nuts on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
In a microwave, melt chocolate chips;stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.