Butter Toffee

16 ounces, weight Butter, Melted

16 ounces, weight Granulated Sugar

3 ounces, fluid Water

1 teaspoon Salt

1 teaspoon Vanilla Extract

16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.

24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

• *Necessary Equipment: Candy Thermometer*
• Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
• Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
• Remove from heat and stir in vanilla until well combined.
• Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
• Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
• When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
• Allow to set, then break into bite-size pieces.
• Store in an airtight container.

NOTES: I made a 1/2 batch and thought it would spread out on one pan. I thought it was too thick; certainly thicker than what is described in the original post from Pioneer Woman.

It worked well to spread it on parchment.

Chocolate on both sides was delicious! I sprinkled some sea salt on one side.