Salted Chocolate Toffee

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x18 cm baking dish with parchment paper.

   Tip: Use a high-quality parchment paper for easy removal.

2. 2

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be patient and not to overheat the chocolate.

3. 3

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

   Tip: Don't leave the saucepan unattended.

4. 4

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

   Tip: Watch the mixture closely to avoid burning.

5. 5

   Remove the saucepan from the heat and carefully pour the sugar mixture over the melted dark chocolate.

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

6. 6

   Stir in the toffee nuts and salt until well combined.

   Tip: Add the toffee nuts just before pouring the mixture to ensure they stay crunchy.

7. 7

   Pour the mixture into the prepared baking dish and smooth the top.

   Tip: Use a spatula to spread the mixture evenly and avoid air pockets.

8. 8

   Sprinkle the sea salt over the top of the toffee mixture.

   Tip: Use a light touch to avoid crushing the sea salt.

9. 9

   Refrigerate the toffee for at least 30 minutes or until set.

   Tip: This will help the toffee set and become more stable.

10. 10

    Cut the toffee into 6 equal squares and serve.

    Tip: Use a sharp knife to cut the toffee cleanly and evenly.