=== Instructions ===

Line a baking sheet with parchment paper or a silicone mat.

In a heavy saucepan, melt the butter with sugar and salt over medium heat. Stir until the mixture begins to boil.

Attach a candy thermometer and continue cooking until it reaches 300°F (hard crack stage).

Remove from heat and stir in vanilla extract.

Quickly pour the hot mixture onto the prepared sheet and spread evenly.

Sprinkle chocolate chips over hot toffee, let melt for 2–3 minutes, then spread into a smooth layer.

Top with chopped nuts and press lightly so they stick.

Allow to cool completely at room temperature or in the fridge.

Once hardened, break into pieces and store in an airtight container.