Caramel Toffee

Instructions

1. 1

   Preheat your oven to 170°C (335°F). Line a baking tray with parchment paper.

   Tip: Make sure the parchment paper is large enough to hold the toffee flat.

2. 2

   In a medium saucepan, combine the butter, brown sugar, heavy cream, golden syrup, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient and don't rush the process.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 110°C on a candy thermometer.

   Tip: Don't stir the mixture too much, as this can cause the toffee to crystallize.

4. 4

   Remove the saucepan from the heat and stir in the baking soda. The mixture will bubble and steam vigorously, so be careful!

   Tip: Don't worry if the mixture looks a bit messy at this stage.

5. 5

   Pour the toffee mixture onto the prepared baking tray and spread it out into a thin layer.

   Tip: Try to spread the toffee as evenly as possible for a crunchy texture.

6. 6

   Let the toffee cool and set at room temperature for 30 minutes.

   Tip: This is the hardest part – waiting for the toffee to set!

7. 7

   Once the toffee is set, sprinkle the toffee bits and chopped nuts (if using) over the top.

   Tip: Get creative with your toppings – you can use whatever nuts or toppings you like!

8. 8

   Break the toffee into pieces and serve. Enjoy!

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