- Chopped nuts - Salted butter - Granulated sugar - Salt - Chocolate chips
Line a half sheet pan or 9X13-inch pan (for thicker toffee) with parchment paper – no need to butter or grease the parchment.
Sprinkle chopped nuts in an even layer over the parchment. Set aside.
In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt. Cook, stirring, until the butter is melted.
Increase heat to medium, and bring the mixture to a steady boil. Stir only occasionally (not constantly) and avoid scraping down the sides of the pan.