First, line a rimmed baking sheet with parchment paper or a silicone mat to make cleanup easy and ensure the toffee releases smoothly. Next, melt 1 stick (113 grams) of unsalted butter in a small, heavy-bottomed saucepan over medium heat, using even heat distribution to prevent burning. Once melted, stir in 1 cup (200 grams) of light brown sugar and 1 teaspoon of fine sea salt, whisking vigorously for about 1 minute until everything combines smoothly.

1-Cook the mixture: Cook the mixture over medium heat, stirring constantly, until it bubbles and thickens, turning a deep golden-brown color after about 8-10 minutes. It should resemble smooth melted peanut butter and reach 295°F-305°F if you’re using a candy thermometer for the best results.

2-If the mixture starts to separate: quickly remove it from the heat and whisk vigorously to smooth it out, then return it to the stove and continue cooking.

3-Pour the hot toffee: onto the prepared baking sheet and spread it evenly, letting it cool and harden for about 20 minutes.

4-Once fully hardened: break the toffee into small pieces using a mallet, rolling pin, or knife for that perfect crunchy texture.

5-Store your freshly made toffee: in an airtight container for up to 1 week, or freeze it for up to 3 months to keep it fresh.