Provided by: Chef Nancy Olson
Add salt and vanilla extract, carefully; the toffee sputters. Pour onto one lightly buttered sheet of parchment paper. Allow to cool.
Wipe off excess oil from the surface of the toffee with a paper towel (the excess butter fat may keep the chocolate from adhering properly).
Spread tempered chocolate over completely cooled toffee.
Sprinkle with toasted pumpkin seeds and sea salt while chocolate is still tacky (so that the seeds and salt can adhere).
Break toffee into desired-size pieces.(Published 2008)