Preheat oven to 425°F
Place pistachios on a small cookie sheet, drizzle with olive oil and sea salt.
Place pan of pistachios in the oven for 5-10 minutes, until they turn a slight golden brown in color. Remove from oven, chop into smaller pieces if desired and set aside.
Spray a 15x10x1 inch pan with non-stick cooking spray.
In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240°F (soft-ball stage).
Once temperature is reached, add butter, pistachios and English toffee bits. Cook and stir until mixture reaches 284° (soft-crack stage)
Remove pan from heat and stir in baking soda and vanilla. Immediately pour into the prepared pan. Spread to 1/4 inch thickness.
Cool before breaking into pieces.