Brown Butter Toffee

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.

   Tip: Use a silicone mat for easy cleanup.

2. 2

   Combine the butter, dark brown sugar, granulated sugar, and salt in a medium saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the butter has melted and the sugar has dissolved.

   Tip: Use a thermometer to monitor the temperature.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture reaches 140°C (284°F) on a candy thermometer.

   Tip: Do not stir the mixture during this step.

4. 4

   Remove the saucepan from the heat and stir in the flaky sea salt, bourbon whiskey (if using), and heavy cream.

   Tip: Be careful, as the mixture will bubble up vigorously.

5. 5

   Let the mixture cool slightly, until it reaches 115°C (239°F). Pour the mixture onto the prepared baking tray.

   Tip: Use a spatula to spread the mixture evenly.

6. 6

   Allow the toffee to cool and set at room temperature for at least 30 minutes.

   Tip: Do not disturb the toffee during this step.

7. 7

   Once set, use a sharp knife to cut the toffee into 2-inch squares.

   Tip: Cut the toffee just before serving for the best texture.

8. 8

   Serve the brown butter toffee at room temperature, garnished with a piece of fresh vanilla bean if desired.

   Tip: Store any leftovers in an airtight container at room temperature for up to 5 days.