Step 1

Line a medium baking sheet with parchment paper and set aside.

Step 2

In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.

Step 3

Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns dark amber, 15 - 20 minutes or 285ºF on a candy thermometer. Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.

Step 4

Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.

Step 5

Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.

Step 6

Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. Note: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.