Ultimate Easy Toffee

Combine the softened butter, granulated sugar, and a pinch of salt in a substantial saucepan over medium heat; stir continuously in one direction until the butter has fully incorporated and the mixture reaches a smooth consistency, approximately 5 minutes.

In parallel, prepare a 9x13-inch baking vessel by lining it with a sheet of parchment paper that extends beyond the edges of the dish, allowing for easy removal later.

As the butter has melted, cease stirring and bring the mixture to a rolling boil. Continue boiling until the toffee reaches a deep amber hue and the internal temperature reaches 285 degrees F (or 137 degrees C, as indicated by a candy thermometer), spanning around 20 to 30 minutes.

Immediately pour the now-boiled toffee mixture into the prepared baking dish. Sprinkle a layer of chocolate chips on top and allow them to soften, approximately 1 to 2 minutes. Utilize a spatula to spread the softened chocolate into an even, thin layer. Sprinkle nuts over the chocolate and gently press down to ensure they adhere; wearing a plastic glove will minimize any mess.

Place the toffee in the refrigerator until it has set, approximately 1 hour.

Once set, carefully lift the hardened toffee out of the baking dish using the parchment paper. Break it into pieces and store them in an airtight container