4-Ingredient Chocolate Nut Toffee

1. 1

   Melt the butter over medium heat in a large saucepan. Stir in the sugar.

2. 2

   Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300u00b0F at this point).

3. 3

   You can add the nuts now, or wait and sprinkle them on top of the chocolate.

4. 4

   Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.

5. 5

   After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.

6. 6

   Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.

7. 7

   Once the toffee is completely cooled, you can break it up into bite size pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.