Christmas Toffee for 20 Servings

Instructions:

1. Combine the butter, brown sugar, and corn syrup in a heavy-bottomed saucepan over high heat.
2. Stir only until the butter is melted. Once it begins to bubble, stop stirring and clip a candy thermometer to the side of the pan.
3. Bring the mixture to a steady boil without stirring until it reaches 300°F (149°C) and turns a deep mahogany-colored amber.
4. Remove from heat immediately and stir in the vanilla extract and salt.
5. Quickly pour the molten toffee onto a parchment-lined baking sheet and spread into an even layer using an offset spatula.
6. While the toffee is still hot, sprinkle the chopped toasted nuts evenly across the surface and press them gently to adhere.
7. Allow the toffee to cool completely at room temperature until hard to the touch.
8. Melt the semi-sweet chocolate chips and 2 tbsp of butter together using a double boiler or microwave.
9. Spread the melted chocolate evenly over the cooled toffee base.
10. Sprinkle the flaky sea salt over the wet chocolate.
11. Place the baking sheet in the refrigerator to chill for 1 hour until the chocolate is fully set.