Ingredients
Quantities
16 oz vegan butter 1 1/2 cups cane sugar 3/4 cup dark brown sugar 1 ½ teaspoon vanilla extract 10 oz nondairy mini chocolate chips 1 cup finely chopped pecans Flaky salt for topping (optional)
Melt butter over medium heat in a medium-sized saucepan. Once the butter is melted, stir in both sugars and clip the candy thermometer to the side of your pan.
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Stir butter and sugar mixture often during the 10-15 minutes it will take for the mixture to reach the soft cracking point, which is 270-290˚F (~135˚C).
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Once it reaches 270-290˚F, remove from heat and immediately stir in vanilla extract. Carefully pour the mixture onto your sheet pan and use a spatula to spread it out.
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Sprinkle chocolate chips over the top of the hot toffee, and let sit for a few minutes until they melt. Spread the melted chocolate into a smooth layer. Sprinkle with chopped nuts of your choice and some flaky salt.
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