English Butter Toffee

Note: you need a candy thermometer for this recipe and good oven mitts as the mixture can sputter out on you. I do not recommend this as a recipe for children to make.

• Preheat oven to 350. Toast the pecans on a baking sheet in oven for 7-8 minutes until fragrant and lightly browned.
• Using heavy duty aluminum foil, create a 10-inch square shell with 1-inch high sides. Place foil shell on a baking sheet.
• In a large, heavy-bottomed saucepan, cook butter, sugar, salt, and water on medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally. The temperature will increase rapidly once it hits about 280).
• When the mixture is dark golden brown and 305, immediately remove the pan from heat. Carefully stir in the vanilla (it will sputter so wear an oven mitt) and mix well.
• Pour the hot mixture into the foil shell and use an offset spatula or a large spatula to spread but don't try to get it all the way to the edge or it will be too thin. You will need to do this immediately because the toffee starts to set as soon as you pour it out. Cool at room temperature for 45 minutes or until hard.
• Meanwhile, melt the chocolate according to package directions, usually 1-2 minutes in a microwave-safe bowl. Spread the melted chocolate over the cooled toffee and sprinkle with the pecans, pressing lightly to set the pecans.
• You can omit the pecans and sprinkle instead with coarse sea salt. I usually do a batch of both.
• Allow to set at room temperature at least 1 hour or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.