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Line a 9-inch square baking dish with parchment paper with overhang for easy removal. I also like to spray the bottom of the pan so the parchment will stay in place better. Set aside.
Sprinkle the chopped nuts across the bottom of the parchment lined dish in a single layer.
In a heavy bottom saucepan, add the vegan butter, sugar and salt. Cook over low-medium heat, stirring, until the butter has melted.
Increase heat to medium-high and bring to steady boil. Cook for 20-30 minutes, stirring occasionally, slowly and evenly and watching closely. It should slowly go from cream colored to golden.
Remove from heat and immediately pour the hot mixture onto the nuts in the dish and let it spread into an even layer.
Sprinkle the chocolate chips on top of the toffee and let them soften for 5 minutes. Gently spread the chocolate in an even layer using a spatula. Sprinkle with more chopped nuts or coarse salt, if desired.
Place in the refrigerator and cool for about an hour, until hardened.
Lift the toffee out using the parchment paper and place on a cutting board. Use a big sharp knife to cut into pieces. Store in an airtight container in the refrigerator or at room temperature.