Chocolate-Speckled Toffee

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup butter cut into small pieces
• 0.5 cup plus 
• 0.3 teaspoon salt 
• 1 ounce bittersweet chocolate coarsely chopped
• 1 cup sugar 
• 2 teaspoons vanilla extract 
• 1 tablespoon water 

Equipment

• frying pan
• baking sheet
• sauce pan
• wooden spoon
• aluminum foil
• spatula
• candy thermometer

Directions

1. Line a baking sheet with foil; lightly coat foil with cooking spray. Lightly coat a metal spatula with cooking spray; set aside.
2. Combine sugar, syrup, butter, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon until ingredients are just combined. Cook, without stirring, until candy thermometer registers 300 (about 5 minutes).
3. Remove from heat. Stir in 2 teaspoons vanilla.
4. Sprinkle 1/2 teaspoon baking soda over surface of mixture; carefully stir baking soda into mixture. Immediately pour sugar mixture onto prepared pan. Working quickly, spread to about 1/8-inch thickness using prepared spatula.
5. Let stand for 2 minutes.
6. Sprinkle chocolate evenly over toffee, and cool completely. Break into bite-sized pieces.
7. Note: Store toffee in an airtight container at room temperature for up to one week.