Cane Toffee

1. Stage

Line a heavy baking sheet with parchment paper. In a medium sauce pan melt the sugar, butter, salt, and water together on low heat. Once the mixture has melted, increase the heat to medium and let it bubble away. Heat this mixture, stirring constantly, to the hard-crack stage on a candy thermometer or 300 degrees F. A silicone spatula works well to stir this very hot mixture. This will take a few minutes as all the moisture is cooked off and the sugar caramelizes.

2. Stage

When your mixture has reached 300 degrees F, remove it from the heat and add the vanilla extract. Pour this mixture out onto a sheet of parchment paper set on a baking pan. Spread it into a large rectangle.

3. Stage

Sprinkle the chopped chocolate over the hot toffee and let it sit about 2 minutes. Spread the chocolate over the surface of the toffee and sprinkle with nuts, lightly pressing them in the chocolate. Let the toffee cool to room temperature and then place it in the refrigerator for at least 1 hour.

4. Stage

Remove from the refrigerator and peel off the parchment paper. Break the toffee in chunks and place in an airtight container.