Chef Greg even makes candy
| Ingredients | Instructions |
|---|---|
| • 1 lb unsalted butter | 1. Melt the unsalted butter over low heat in a heavy-bottomed pot and prepare a sheet pan with melted butter. |
| • 1 lb sugar • 1/2 tsp salt | 2. Add the sugar and salt to the melted butter in the heavy-bottomed pot. |
| 3. Simmer over medium heat until the mixture reaches 285-290°F, reducing heat if it starts to bubble too vigorously and snap at you. | |
| • 2 tbsp vanilla bean paste | 4. Once the mixture reaches temperature, turn off the heat, add the vanilla and mix well. |
| Pre-greased sheet pan | 5. Pour the toffee onto the greased sheet pan in ribbons. Let it cool for 10-15 minutes or until the pan is warm to the touch. |
| • Chocolate chips | 6. Evenly top the cooled toffee with chocolate and let it melt. |
| • 1/2 cup chopped walnuts (or nut of your choosing) | 7. Once the chocolate has melted, spread it evenly over the toffee and top with chopped nuts. |
| 8. Cool overnight in an airtight container to prevent moisture from getting into the toffee. Humidity can make it sticky and harder to chew. Do not refrigerate. |