Step 1

Line a baking sheet with parchment paper

Step 2

Boil water, butter, sugar, cream and salt over medium heat in a 3 qt saucepan. Stir slowly but constantly until it reaches 300 degrees. (See notes for high altitude)

Step 3

Remove from heat and stir in the vanilla and chopped nuts.

Step 4

Pour onto parchment and spread to desired thickness.

Step 5

Sprinkle chocolate on top and let sit for a few minutes; it will melt and then you can spread it to cover.

Step 6

Sprinkle Maldon salt on top of the warm chocolate; using a light hand. Just a bit is enough!

Step 7

Put the tray in the refrigerator for about 45 minutes to cool completely and then break toffee into pieces; store in an airtight container.