Cooking Instructions:

Begin by preparing your workspace. Line a baking sheet with parchment paper or a silpat, and set it aside for later use. This will provide a non-stick surface for pouring the toffee.

In a heavy pot, combine the unsalted butter, granulated sugar, and salt. Heat the mixture over medium heat until it begins to boil, stirring constantly to prevent any burning or sticking.

Once the mixture reaches a boil, insert a candy thermometer. Continue to cook the toffee, stirring constantly, until it reaches a temperature of 300 degrees Fahrenheit or becomes the color of a brown paper bag.

Carefully pour the hot toffee onto the prepared baking sheet, spreading it into an even layer with a spatula if necessary. Allow the toffee to cool slightly for a minute.

Immediately sprinkle the chocolate chips over the warm toffee. Let them sit for a minute to melt, then use a spatula to spread and smooth the melted chocolate evenly over the surface.

While the chocolate is still soft, sprinkle the chopped nuts on top, pressing them gently into the chocolate. Allow the toffee to cool at room temperature for about an hour, or until the chocolate has hardened.

Once set, break the toffee into pieces and store in a tightly sealed container at room temperature for up to a month.

Extra Tips:

When making English toffee, it's essential to avoid using margarine, as it contains too much water and can lead to separation.

Be gentle while stirring to guarantee the toffee remains smooth and avoid adding water, which can disrupt the cooking process.

Cleaning your pot can be made easier by filling it with hot water to dissolve any residual toffee.

Finally, remember not to double the recipe; cooking in smaller batches yields better results. Enjoy your homemade English toffee!