Prep Time::10 mins
Cook Time::30 mins
Additional Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::32
Yield::about 2 1/2 pounds
Ingredients
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2 cups unsalted butter
2 cups white sugar
ΒΌ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
Gather all ingredients.
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Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat.
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Stir constantly in one direction until butter is melted, about 5 minutes.
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Meanwhile, line a 9×13-inch baking dish with a sheet of parchment paper, letting it overhang two sides of the dish.
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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.
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Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes.
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Use a spatula to spread softened chocolate into a thin, even layer.
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Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess.
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Place toffee in the refrigerator until set, about 1 hour. Lift hardened toffee out of the baking dish with the parchment paper.
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Break into pieces and store in an airtight container.
Meredith Food Studio Recipe Tip
You can use chopped walnuts or pecans instead of almonds if preferred.