Instructions

• Line a sheet pan with waxed paper. Sprinkle 1/2 cup of the chopped macadamia nuts evenly on the pan, spreading into a rectangular layer.
• In a heavy-bottomed saucepan, melt 1 cup (2 sticks) unsalted butter over low heat. Add 1 cup granulated white sugar, 6 tablespoons light corn syrup, and 1/4 teaspoon salt; stir until the sugar has dissolved.
• Increase heat to medium-high. Clip a candy thermometer to the side of the pan (making sure the bulb does not touch the pan bottom). Bring the mixture to a boil, stirring occasionally, and cook until it reaches 300°F.
• Immediately pour the hot toffee evenly over the nuts on the prepared sheet pan. Using a spatula, spread the toffee as thinly and evenly as possible. Take care—the mixture is very hot.
• Sprinkle the 8 ounces chopped bittersweet or semisweet chocolate evenly over the hot toffee. Let the chocolate sit 1–2 minutes to soften, then spread it with a spatula to cover the toffee.
• Sprinkle the remaining 1/2 cup chopped macadamia nuts over the melted chocolate and gently press them into the chocolate so they adhere.
• Chill the pan until the chocolate is completely set and the toffee is cool and firm. Peel the toffee from the waxed paper and cut or break into bite-sized pieces to serve.