Rich, buttery toffee layered with smooth chocolate and topped with crunchy almonds. Perfect for holiday gift giving or bake sales. Yields about 2½ pounds.
Ingredients
- 2 cups unsalted butter
- 2 cups white sugar
- ¼ teaspoon salt
- Chocolate chips (amount cut off on printout — check original recipe)
- Chopped almonds (amount cut off on printout — check original recipe)
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 parchment paper, letting it overhang two sides.
- Once the butter has melted, stop stirring and bring the mixture to a boil. Cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285°F (137°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 the softened chocolate into a thin, even layer.
- Sprinkle nuts over the chocolate and press down slightly — wearing a plastic bag over your hand minimizes the mess.
- Refrigerate until set, about 1 hour. Lift hardened toffee out of the dish using the parchment paper overhang.
- Break into pieces and store in an airtight container.
Notes
- Walnuts or pecans work just as well as almonds.
- A candy thermometer is essential — pulling it at the right temperature (285°F) is the difference between chewy and crisp.