This delicious toffee recipe comes from my dear friend Nina over at Love and Lemonade who always makes me smile by posting silly photos such as pickle flavored toothpaste on her Facebook wall.  Not only is she the ultimate foodie that manages to stay super thin, but also a super talented photographer who has the utmost patience for photographing my kids.  I hope you enjoy making this yummy treat!

2 cups (1 pound) sweet cream butter

2 cups white sugar

1/4 tsp salt

1/2 tsp pure vanilla extract

12 oz semisweet chocolate chips

1-2 cups finely chopped nuts

1 cup white chocolate chips

Other equipment you’ll need include:

A heavy bottom saucepan

Wooden spoon

Candy Thermometer

Wax/Parchment paper

Baking sheet

Small microwave safe bowl

Rubber spatula

Directions:

In the saucepan, combine butter, sugar, salt, and vanilla extract.  Cook over medium heat, stirring frequently until butter is melted.

When mixture begins to boil, insert candy thermometer.

Stir occasionally until mixture turns a dark, amber color and the temperature has reached 265 degrees (137 degrees Celcius)

While toffee is cooking, cover the baking sheet with wax/parchment paper, making sure to cover every surface.  (I layer 2 sheets, one on top of another.)

When toffee reaches 265 degrees, remove saucepan from stove and pour into covered baking sheet.  You can use the wooden spoon to help spread the mixture evenly across the pan.

Sprinkle the chocolate chips over the toffee and let it sit for a few minutes to melt.

Take the rubber spatula and spread the melted chocolate evenly across.

Sprinkle the chopped nuts on top of the melted chocolate.  Take a fork and very gently press the nuts down.

In a microwave safe bowl, heat the white chocolate chips.  Start off at 20 seconds, remove from microwave and mix with a spoon, then reheat at 10 second increments until pliable. Take the spoon and mix the chocolate mixture until mixture becomes thick and syrupy.

With the spoon, drizzle white chocolate over the nuts.

Put the baking pan of toffee into the refrigerator and let it sit in there for at least an hour to harden.

Once hardened, gently lift the toffee from the pan, peel back the wax paper, and break into pieces.