English Butter Toffee

1. Line an 8" or 9" baking pan with foil with overhang on two sides.
2. Lightly butter the foil and set aside

Toast Nuts

1. Pre-heat oven to 350F. Place chopped nuts on a baking pan or tinfoil plate. Bake until you can begin to smell them (lightly toasted - about 5 mins.) Remove from oven and set aside.
2. Turn off the oven.

Make Toffee

1. In a heavy bottom large saucepan, place the butter sugar and first amount of salt and set on medium low heat. Stir until melted. Attach a candy thermometer to the side of the pan.
2. Increase heat to medium-high and cook to a dark amber colour (285F) (20-30 minutes.) If it is taking an excessive amount of time to reach 285F, increase the heat on the burner.
3. Temperature will quickly increase during the last few degrees so keep an eye on the thermometer.
4. Remove pan from heat. Quickly stir in the vanilla and butterscotch extract.

Set Toffee

1. Pour mix into the prepared baking pan. Let stand 12 or so minutes until mix begins to firm up on the top. To test for firmness, gently poke the surface with the tip of a paring knife. The center will take somewhat longer to firm up.
2. Once the entire surface has firmed up, equally distribute the chocolate chips over the surface. Stand 5 or so minutes until chips begin to soften and melt. Evenly spread over the surface using a spatula.
3. Using your fingers, equally distribute the nuts over the melted chocolate. Use your fingers to sprinkle the pinch of salt on top.
4. Chill in refrigerator about 1 hour or until firm.
5. Remove from fridge and break into pieces.