Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
• In a medium bowl, combine graham cracker crumbs, melted butter, and vanilla extract. Press mixture firmly into the bottom of the prepared pan to form an even crust.
• In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, and salt. Stir constantly until sugar dissolves, then stop stirring and let it boil without disturbance for 3 minutes.
• Pour hot caramel mixture evenly over the graham cracker crust in the pan. Immediately spread gently if needed to cover completely.
• Bake for 12–15 minutes, or until the top is bubbling and slightly golden around the edges.
• Remove from oven and immediately sprinkle chocolate chips over the warm surface. Let sit for 2–3 minutes to melt, then spread evenly with a spatula.
• Sprinkle optional nuts over the chocolate, if using. Cool completely at room temperature, then refrigerate for at least 1 hour until set.
• Once firm, lift the toffee out of the pan using the parchment paper and cut into squares before serving.