In a saucepan over medium heat, combine butter, surgar, vanilla. Let butter melt and then cook, stirring constantly until toffee mixture is dark in colour and very thick
step 2
Pour toffee mixture onto a parchment-lined baking tray and immediately top with the chocolate chips. Let sit for 2 mins then spread chocolate all over.
step 3
Sprinkle all over with almonds and pecans and some sea salt. Refrigerate until set. (about an hour) Break into pieces.