Sea Salt Toffee in 25 Minutes

Instructions:

1. Line a large baking sheet with parchment paper. Curve the edges up slightly so the candy doesn't leak onto the pan.
2. Put the butter, sugar, and salt in your saucepan over medium heat. Stir constantly until the butter is completely melted.
3. Once the mixture begins to bubble, stop stirring immediately. Clip your candy thermometer to the side.
4. Boil the mixture until it reaches 300°F (149°C). The color should shift to a deep mahogany.
5. Pour the molten toffee onto the parchment paper. Use your spatula to spread it quickly into an even layer.
6. Sprinkle chocolate chips over the hot toffee. Let them sit for 2 minutes until they soften.
7. Spread the chocolate into a smooth, velvety layer using the spatula.
8. Sprinkle the flaky sea salt across the wet chocolate.
9. Let the candy cool at room temperature for 2 hours until it is completely hard.
10. Break the sheet into pieces by hand or a knife.