Toffee to Die For


  • 1 cup butter
  • 1 cup sugar
  • ½ cup – 1 cup chocolate chips
  • ½ tsp vanilla
  • ¼ tsp salt
  • Natural salt flakes
  • Chopped almonds (optional)



    Place your deep flexiflat on a perforated baking sheet. If using nuts, spread nuts out on the deep flexiflat before you start making the toffee. In your stainless sauté pan, cook butter, sugar, salt and vanilla over medium heat until combined. Turn to high and stir constantly to HARD CRACK (see below). Immediately pour over nuts. Sprinkle chocolate chips on top and spread chocolate when melted. Sprinkle with natural salt flakes. Let cool to set. Break into pieces. Enjoy!


    HARD CRACK – I’ve found the best method for testing if candy is at the hard crack stage is to have a mug of ice water next to your pan. When the color seems right (toffee brown) you drop a little of the hot mixture into the ice water and instantly it becomes cool enough to touch. If it cracks easily (is not soft/chewy) then it is perfect!


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