Who says making candy is difficult? As long as you have a candy thermometer, it’s a piece of cake… uh… candy! This recipe is for a small batch and is easy to scale for larger batches when you need more; just prepare more than one baking sheet. Toffee is great by itself, or as a garnish on a cake, cupcake, or ice cream sundae. Sweet dreams!
Ingredients
- 1 cup Butter*
- 1 cup White Sugar
- 1 pinch Salt
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Sliced Almonds
* You can substitute margarine, but your toffee will be more golden than amber. Otherwise it’ll work just fine.
Directions
- Line a baking sheet with parchment paper.
- In a heavy, medium-sized sauce pan, heat butter, sugar, and salt over medium high heat.
- Cook while stirring constantly, until mixture turns amber in color and a candy thermometer reads 285 degrees.
- Pour toffee mixture onto prepared baking sheet and allow to spread out over parchment paper. (If it’s stubborn, pick up the baking sheet and tip it to get the toffee to spread.)
- Immediately sprinkle chocolate chips over toffee and allow to melt for about two minutes.
- Gently spread chocolate over the toffee with the back of a large metal spoon or spatula.
- Immediately sprinkle almonds onto chocolate.
- Gently press almonds into the chocolate using the bottom of a second baking sheet or the back of a large flat dinner plate. (Do this in as few sections as possible to avoid the chocolate and almonds sticking.)
- Place baking sheet in refrigerator for at least 20 minutes to cool.
- Remove from refrigerator and break toffee into serving-sized pieces.
- Serve immediately, or store in an air-tight container.
Sneaky Trick: When breaking the toffee, keep a layer of the parchment paper between your hands and the toffee. This will keep the chocolate from melting on your fingers.