Ingredients

Method

Place the walnuts in a dry pan on a medium heat and toast the walnuts, stirring constantly until they smell nutty. Set aside to cool.

Take a 13" x 9" baking sheet, line it with foil and set aside until needed.

In a large heavy based saucepan, place the butter, sugar, corn syrup and salt. Attach a candy thermometer to the pan, making sure the tip doesn't touch the bottom of the pan.

Place the pan on a medium heat and cook the toffee, stirring constantly but very gently until the butter and sugar have melted. Continue to cook until the mixture has turned a golden brown. The toffee is ready when the temperature reaches 295ºF to 315ºF (hard crack stage) on the thermometer. This usually takes between 10-15 minutes.

Take the baking sheet with the foil and carefully pour the toffee into the pan and spread it to give yopu an even layer of toffee. Tap the pan a few times on the worktop to get rid of any air bubbles. Set to one side for 2 minutes.

Sprinkle the chocolate chips over the top of the warm toffee and wait a few minutes for them to begin to melt. When they are soft, spread the chocolate with a spatula over the toffee in an even layer and sprinkle the chopped walnuts over the top and press down lightly so that they will stick to the chocolate.

Allow the toffee to cool and place in the fridge for a few hours or overnight before cutting into pieces or bars.