Honey Toffee

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   In a medium saucepan, combine the brown sugar, granulated sugar, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a silicone spatula to scrape the sides of the pan.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

   Tip: Be patient and don't stir too much, as this will prevent the toffee from crystallizing.

4. 4

   Remove the saucepan from the heat and carefully add in the melted butter, honey, and heavy cream. The mixture will bubble up and steam vigorously, so be careful not to splash any of the hot toffee.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Beat in the eggs one at a time, followed by the vanilla extract. The mixture will thicken and turn a light golden brown.

   Tip: Don't overbeat the mixture, as this will incorporate too much air and make the toffee tough.

6. 6

   Pour the toffee mixture into a greased 20x20cm (8x8-inch) baking dish. If using nuts, sprinkle them evenly over the top.

   Tip: Make sure to grease the dish thoroughly, as the toffee will stick to it if it's not well-coated.

7. 7

   Bake the toffee for 25-30 minutes, or until it is dark golden brown and firm to the touch.

   Tip: Don't open the oven door during the baking time, as this will cause the toffee to collapse.

8. 8

   Remove the toffee from the oven and sprinkle with flaky sea salt, if using.

   Tip: Let the toffee cool completely in the pan before cutting it into squares.

9. 9

   Cut the toffee into 6 equal squares and serve.

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