1/2 pound (2 sticks) butter, plus additional for greasing
1 cup sugar
2 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla
2 cups milk or dark chocolate chips
1/2 cup white chocolate melting disks or white chocolate chips
1/3 cup toasted pine nuts (or your favorite nut), optional
- Grease a Farberware Ceramic 10-Inch x 15-Inch Baking Pan liberally with butter, set it aside.
- In a saute pan, roast your nuts over med-high heat for 2-3 minutes, just until they get a little browned in spots. Keep moving them around as they roast. If you chose nuts other than pine nuts, be sure to chop them up into small pieces. Set aside.
- In a saucepan, over med-high heat, combine the butter, sugar, water and vanilla.
- Whisk constantly as the butter melSouffle Bombayts, until smooth and combined.
- Continue to cook, whisking constantly (mixture will be bubbling), until a candy thermometer reaches 285-295 degrees Fahrenheit (about 15-20 minutes). The toffee will become a rich amber color.
- Immediately pour the toffee onto your buttered baking sheet. Working quickly, spread it out with the back of a silicone spatula.
- Sprinkle the chocolate chips over the toffee. Allow them to sit for 2 minutes. They will become shiny and easily spreadable with the back of a silicone spatula.
- Gently, spread the chocolate evenly across the toffee.
- Sprinkle the nuts over the top.
- Melt your white chocolate in your microwave in 15 second bursts (stirring after each 15 second increment), until smooth. With a fork or spoon, drizzle the white chocolate across the toffee bark.
- Allow the toffee to fully cool. Once cool, you can place it in your cold garage or refrigerator) until toffee completely hardens (30 minutes should do it).
- Use a metal spatula to go underneath the toffee, a little forcefully, which will break it up into brittle-like pieces.
- Store in an airtight container until serving.