Line a baking sheet or rimmed cookie sheet with parchment paper. Clip a handy thermometer to a medium, heavy-bottomed saucepan before you begin.
Add the sugar, corn syrup, butter, and salt to the saucepan. Cook over medium heat, stirring constantly as the butter melts and the ingredients combine.
Continue cooking over medium heat, stirring constantly to prevent scorching, until the mixture reaches 300°F on the candy thermometer. The toffee should be a rich golden- brown color.
Remove the pan from the heat and carefully stir in the vanilla extract.
Immediately pour the hot toffee onto the prepared baking sheet. Spread it into an even layer with an offset spatula (or the back of a spoon) to your desired thickness. Allow the toffee to cool completely, about 2–3 hours, until fully hardened.
Spread the melted semisweet chocolate evenly over the cooled toffee.
Sprinkle the chopped pecans and almonds evenly over the chocolate, gently pressing them into the chocolate so they adhere.
Refrigerate for 15–20 minutes, or just until the chocolate is set.
Break the toffee into pieces and store in an airtight container at room temperature for up to 2 weeks.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
Line a baking sheet or rimmed cookie sheet with parchment paper. Clip a handy thermometer to a medium, heavy-bottomed saucepan before you begin.
Add the sugar, corn syrup, butter, and salt to the saucepan. Cook over medium heat, stirring constantly as the butter melts and the ingredients combine.
Continue cooking over medium heat, stirring constantly to prevent scorching, until the mixture reaches 300°F on the candy thermometer. The toffee should be a rich golden- brown color.
Remove the pan from the heat and carefully stir in the vanilla extract.
Immediately pour the hot toffee onto the prepared baking sheet. Spread it into an even layer with an offset spatula (or the back of a spoon) to your desired thickness. Allow the toffee to cool completely, about 2–3 hours, until fully hardened.
Spread the melted semisweet chocolate evenly over the cooled toffee.
Sprinkle the chopped pecans and almonds evenly over the chocolate, gently pressing them into the chocolate so they adhere.
Refrigerate for 15–20 minutes, or just until the chocolate is set.
Break the toffee into pieces and store in an airtight container at room temperature for up to 2 weeks.
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