Toffee Time

Melt butter, then add sugar and bring to a boil, stirring constantly. Add the water, one tablespoon at a time, and stir constantly for the next 10 minutes.

It’s finished when it’s a light caramel color.

Test by dropping a spoonful into cold water until it reaches hard crack candy stage (forms a ball easily and hardens). Sounds more difficult than it really is, and it’s a perfect time to see the real color. If it is undercooked, the toffee will stick to your teeth for days; it overcooked, it will taste burnt.

Pour directly onto a baking sheet with edges. Wait until it firms up but is still hot (3-4 minutes or so). Then pour on the chocolate chips. Give them about 2 minutes to start to melt, then spread the chocolate to the edges like you are icing a cake.

Sprinkle on chopped nuts and allow to harden. I let it cool on the counter for 30 minutes, put it in the fridge for 20-30 minutes, and then break it into pieces.