Chocolate Almond Toffee
I've never made toffee before and I was surprised that it is very easy to make. I made these for a goodie bag that we do for the student workers at the library. If I make it again, I think I'll use a bigger pan so the bars will be thinner - it was too sugary for me and that is saying a lot. I might increase the chocolate as well to make that layer a tad thicker.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. Use enough to form sides so that it doesn't stick to the pan.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.