Easy Chocolate Toffee Crunch

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 1/2 cups Dark chocolate chips
  • 1 1/2 cups Imperial sugar
  • 1/4 tsp Salt
  • 2 tsp Sea salt, coarse
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 2/3 cup Pecans or almonds

• Dairy

  • 1 cup Butter

• Liquids

  • 3 tbsp Water

Found on 2cookinmamas.com

Description

Ingredients

• 1-1/2 cups Imperial sugar
• 1 cup (2 sticks) butter, must be room temperature or very soft
• 3 Tablespoons water
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1-1/2 cups dark chocolate chips
• 2/3 cup pecans or almonds, chopped
• 2-4 teaspoons coarse sea salt

Directions

• Line a large cookie sheet with parchment paper or foil. Spray with non-stick spray.
• Sprinkle half to ¾ nuts on cookie sheet. Set aside.
• Butter a large mixing bowl with butter, all the way up sides.
• Place butter, sugar, water and salt in bowl and cook on high in microwave for 8-1/2 minutes (based on a 1000-watt oven. Add more for lower wattage ovens) or until candy thermometer reaches 300 degrees (hard crack stage).
• Remove from microwave and stir in vanilla. Immediately pour onto prepared cookie sheet covering nuts.
• Put chocolate chips on top of toffee and let sit for 1-2 minutes then spread evenly over surface. Add remaining chopped nuts and sprinkle with sea salt.
• Let cool then place cookie sheet in refrigerator for an hour or so to set chocolate.
• Take out and break into pieces.
• Store in airtight container in cool, dry place.