Description
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Ingredients
- 2 cups butter
- 2 cups white sugar
- ΒΌ teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup finely chopped almonds
Instructions
- Combine butter
- sugar
- and salt in a large
- heavy-bottomed saucepan over medium heat; stir constantly in one direction until butter is melted
- about 5 minutes.
- Meanwhile
- line a 9×13-inch baking dish with a sheet of parchment paper
- letting it overhang two sides of the dish.
- Once the butter has melted
- stop stirring and bring mixture to a boil. Once boiling
- cook
- stirring only 2 to 3 times
- until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer
- 20 to 30 minutes.
- Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften
- 1 to 2 minutes. Use a spatula to spread softened chocolate into a thin
- even layer. Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess.
- Place toffee in the refrigerator until set
- about 1 hour.
- Lift hardened toffee out of the baking dish with the parchment paper. Break into pieces and store in an airtight container.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 1 hr 20 mins
Servings: 32