Ingredients

Steps

• Line a 15 x 20cm baking tray with non-stick baking parchment.
• Combine all ingredients in a deep heavy-based saucepan over medium heat.
• Stir the mixture occasionally until the butter melts and the sugar dissolves.
• Increase the heat and bring the smooth mixture to a fast boil.
• Pour the mixture into the tray once it reaches 140°C.
• Score the toffee with an oiled knife once it is slightly cool but elastic.
• Break the toffee into pieces or shards once it has cooled completely.