1-Line a small rimmed baking sheet with parchment paper or a silicone baking mat to make pouring the hot toffee effortless and mess-free.

2-In a heavy-bottomed small saucepan, melt the 1 stick (113 grams) unsalted butter over medium heat for a creamy base.

3-Add the 1 cup (200 grams) light brown sugar and 1 teaspoon fine sea salt to the partially melted butter, then whisk vigorously for one minute until fully combined.

4-Cook the mixture while stirring constantly until it resembles melted peanut butter and hits 295 to 305°F on your candy thermometer, which takes about 10 minutes. If it separates, remove from heat, whisk vigorously to recombine, and return to heat remember, never leave it unattended as it can burn quickly.

5-Immediately pour the hot toffee onto the prepared baking sheet and spread it evenly; let it cool and harden for about 20 minutes.

6-Once cooled, break the toffee into small bits using a mallet, rolling pin, or a serrated knife, then store in an airtight container for up to one week or freeze for longer storage.