How to make
Place the butter in a saucepan on the stove, add the salt, sugar and 2 tablespoons of water, then cook over low heat, by stirring constantly.
When it aquires a caramel color and the mixture reaches 280°F (140°C), remove it from the heat.
Stir the vanilla extract, then pour the mixture onto the baking paper. Leave it for 5 minutes to cool.
Sprinkle the chopped dark chocolate over it and when it has melted, spread it over the caramel.
Sprinkle the toffee with the chopped nuts.
When completely cool, cut or break the homemade toffee into pieces.
