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1
In a small saucepan, melt the butter.
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2
Add in the sugar, water and salt; stir.
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3
At medium heat and while constantly stirring, cook your toffee until it reaches 295 F.
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4
Remove from the heat and add in your vanilla. *To make this toffee a little unique, replace the vanilla with an equal amount of bourbon!*
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5
Pour onto a sheet pan that has been lined with parchment or a silpat.
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6
Spread quickly with a spatula and allow to set.
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7
Once the candy has set, blot with a towel to pick up any oil that has come to the surface.
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8
Make a double boiler using a small saucepan filled with water and a heat proof bowl.
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9
Place your chocolate in the bowl and, over low heat, melt the chocolate. I like to use a dark chocolate between 70%-80% to cover this candy. The toffee is so wonderfully sweet, that a darker chocolate gives balance to the end result.
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10
Once the chocolate has melted, pour over your toffee and spread with an offset spatula.
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11
Sprinkle with salt and toasted pumpkin seeds! (To toast the seeds, spread on a sheet pan and put in an oven set at 300 F for about 8-10 minutes.)
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12
Once the chocolate has set, break apart the toffee in large or small random sized pieces and enjoy!
