Instructions

1. Cover a baking sheet with parchment paper and set aside.
2. In a large pot over medium heat, add butter, water, sugar and kosher salt. Put the thermometer in and stir occasionally until thermometer reaches 300ºF. The mixture should be golden brown.
3. Turn the heat off and remove pot from heat. Very slowly add vanilla extract, stirring constantly.
4. Pour the toffee mixture onto the baking sheet and tilt it from side to side to spread evenly. Set aside for 10-15 minutes, until cool.
5. Meanwhile, put chocolate in a microwave safe bowl and microwave for 20 seconds. Stir and microwave for another 20 seconds. Repeat this step until chocolate is melted.
6. Drizzle chocolate over the toffee and spread evenly with a large spoon or offset spatula.
7. Sprinkle nuts, seeds and salt on top and set aside until the nutty chocolate has completely set (about 2 hours).
8. You can speed up the process by putting it in the fridge – it should set in about an hour.
9. Break toffee into pieces and serve.