CHOCOLATE COVERED TOFFEE

2 cups unsalted butter
1/3 cup water
1 tablespoon pure vanilla extract
2 cups granulated sugar
2 tablespoons salt
1 1/2 pounds chocolate (more if coating both sides)
1 pound chopped nuts (more if coating both sides)

Heat butter, water, and vanilla over low to medium-low heat, whisking until butter has melted and mixture has emulsified. Be careful not to melt the butter too quickly or the butter solids will separate.

Add sugar and salt. Increase heat to medium-high. Cook, stirring constantly at a consistent speed, until mixture reaches 300°F on a candy thermometer, about 15 minutes. Stirring too slow or too fast will yield a less-than-perfect texture.

Pour hot toffee onto a sheet pan lined with a silicone baking mat and spread thin using an offset metal spatula. Cool completely.

Meanwhile, temper chocolate. Spread top of cooled toffee with chocolate and sprinkle warm chocolate with nuts. If desired, cover the second side with additional chocolate and nuts once the first side has set.

Break cooled toffee into pieces. Store in an airtight container at room temperature. Refrigerate if the weather is excessively hot and humid.

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