Step 1

Line a 9x13-inch baking sheet with parchment paper, leaving overhangs on the sides.

Step 2

Add the butter, sugar, and salt to a large, heavy-bottomed saucepan and turn the heat to medium. Stir until the butter is melted (about 5 minutes) and it comes to a boil.

Step 3

Cook, stirring only 2-3 times until it turns dark amber and a candy thermometer reads 285 degrees Fahrenheit (140°C), about 20 to 30 minutes.

Step 4

Pour the toffee immediately into the lined baking dish, then sprinkle over chocolate chips and wait until they soften, about 1-2 minutes. Spread the softened chocolate into a thin layer.

Step 5

Put the gloves on and sprinkle the nuts on top. Gently press the nuts into the warm chocolate.

Step 6

Refrigerate to set, about 1 hour.

Step 7

Use the overhangs to lift the toffee out of the pan. Break into pieces and enjoy!