A rich buttery and nutty toffee covered in dark chocolate and sprinkled with coarse sea salt.
Grease a 9x13 pan with 1 Tablespoon butter. Pour nuts into the pan and spread out evenly. Set aside. Meanwhile, place butter in a large saucepan on low. Allow to slowly melt. Add in the brown sugar. Cook on low, stirring constantly until temperature reaches hard crack or 300 degrees. Pour Toffee mixture over the nuts, spreading out evenly. Sprinkle chocolate chips over the toffee, spreading them out evenly as they melt. Sprinkle with sea salt. Refrigerate for 1 hour or overnight. Break apart or cut into pieces. Store in an airtight container.