Sweet And Salty Buttercrunch

• 4 ounces Butter
• 0.5 cups Sugar
• 2 tablespoons Water
• 1 pinch Salt
• 1 teaspoon Vanilla Extract
• 2 ounces 70% Chocolate
• 0.5 cups Toasted Pumpkin Seeds
• 1 tablespoon Salt

1. In a small saucepan, melt the butter.
2. Add in the sugar, water and salt; stir.
3. At medium heat and while constantly stirring, cook your toffee until it reaches 295 F.
4. Remove from the heat and add in your vanilla. *To make this toffee a little unique, replace the vanilla with an equal amount of bourbon!*
5. Pour onto a sheet pan that has been lined with parchment or a silpat.
6. Spread quickly with a spatula and allow to set.
7. Once the candy has set, blot with a towel to pick up any oil that has come to the surface.
8. Make a double boiler using a small saucepan filled with water and a heat proof bowl.
9. Place your chocolate in the bowl and, over low heat, melt the chocolate. I like to use a dark chocolate between 70%-80% to cover this candy. The toffee is so wonderfully sweet, that a darker chocolate gives balance to the end result.
10. Once the chocolate has melted, pour over your toffee and spread with an offset spatula.
11. Sprinkle with salt and toasted pumpkin seeds! (To toast the seeds, spread on a sheet pan and put in an oven set at 300 F for about 8-10 minutes.)
12. Once the chocolate has set, break apart the toffee in large or small random sized pieces and enjoy!

butter, sugar, water, salt, vanilla, chocolate, pumpkin seeds, salt

Taken from food52.com/recipes/39316-sweet-and-salty-buttercrunch (may not work)