Toffee fudge

INGREDIENTS 1 1/2 c. butter 1 1/2 c. sugar 1/2 tsp. vanilla pinch of kosher salt 2 c. semisweet chocolate chips 1/2 c. Toasted chopped almonds 1/2 c. toasted chopped pecans Flaky sea salt, for garnish DIRECTIONS In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt an INGREDIENTS 1 1/2 c. butter 1 1/2 c. sugar 1/2 tsp. vanilla pinch of kosher salt 2 c. semisweet chocolate chips 1/2 c. Toasted chopped almonds 1/2 c. toasted chopped pecans Flaky sea salt, for garnish DIRECTIONS In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula (so the butter and sugar don't separate!), until mixture turns a dark amber, 12 to 15 minutes. (This can take closer to 20 minutes if you're heat is not high enough. Increase the heat and keep stirring until the color turns. Don't give up! If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º, or hard crack stage.) Toffee mixture should be dark in color and very thick. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt. Refrigerate until set, about 1 hour, then cut or break into pieces and serve. DELISH TIPS - It may take longer than 15 minutes for your mixture to turn amber. Turn up the heat and keep stirring! It will change. - Butter and sugar separation can happen when you don't stir the mixture frequently enough. Let the butter melt and the sugar dissolve and then get to it! - Make sure your toffee mixture is a dark amber before you take it off the heat. If it's lighter in color, that means the mixture has not reached the "hard crack" stage and will be closer to a caramel sauce. If you feel like it the butter and sugar are not separating and the mixture is thickening but not getting dark, increase the heat a little. - Toffee will keep in an airtight container up to 1 week.d then cook, stirring constantly with a spatula (so the butter and sugar don't separate!), until mixture turns a dark amber, 12 to 15 minutes. (This can take closer to 20 minutes if you're heat is not high enough. Increase the heat and keep stirring until the color turns. Don't give up! If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º, or hard crack stage.) Toffee mixture should be dark in color and very thick. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt. Refrigerate until set, about 1 hour, then cut or break into pieces and serve. DELISH TIPS - It may take longer than 15 minutes for your mixture to turn amber. Turn up the heat and keep stirring! It will change. - Butter and sugar separation can happen when you don't stir the mixture frequently enough. Let the butter melt and the sugar dissolve and then get to it! - Make sure your toffee mixture is a dark amber before you take it off the heat. If it's lighter in color, that means the mixture has not reached the "hard crack" stage and will be closer to a caramel sauce. If you feel like it the butter and sugar are not separating and the mixture is thickening but not getting dark, increase the heat a little. - Toffee will keep in an airtight container up to 1 week.