Begin by collecting all your ingredients for the Classic Christmas Toffee, lining a 9x9 inch pan with parchment paper and spreading 1 cup of chopped nuts at the bottom.

In a medium-sized pot, combine 1 cup of butter, 2 cups of sugar, ¼ cup of water, and a pinch of salt over medium heat, stirring until melted and bubbly, about 10–12 minutes.

Attach a candy thermometer and cook, stirring occasionally, until the mixture reaches 300°F, which may take an additional 5–10 minutes.

Once the toffee reaches 300°F, remove from heat and stir in 1 teaspoon of vanilla extract; pour the hot mixture over the prepared nuts.

After cooling for 4–5 minutes, sprinkle 1 cup of chocolate chips on top and cover to melt the chocolate for about 4 minutes.

Gently swirl the softened chocolate into the toffee; add more chopped nuts or flaked sea salt if desired.

Let the toffee cool completely at room temperature for about 4 hours or refrigerate for 1–2 hours before lifting it out of the pan.

Cut the cooled toffee into small pieces or squares; it can be enjoyed or beautifully packaged as a gift.