A wonderful homemade toffee that will make you crave more with every bite. You don't absolutely need a candy thermometer to make this, but it is recommended. Have all the packages open before you start.
1 cup butter
1 cup sugar
3/4 - 1 cup sliced almonds, divided
1 package semi-sweet chocolate chips
In heavy saucepan over medium-low heat, melt butter. Add sugar. Stir for 2-3 minutes until sugar is well incorporated, turn up heat to medium. Stirring constantly, bring mixture to a low boil. You may need to turn up the heat slightly depending on your burner size, but don't over-do it. Maintain a constant low-boil for about 5-6 minutes. The sugar granules should begin to dissolve and the mixture will begin to get puffy if you don't stir it for a few seconds and will begin to turn a light golden brown. Be patient! At this point add about 2/3 of the almond slices. Keep stirring until mixture darkens to a light brown and the temperature reaches 302 degrees F (hard crack). If you don't have a thermometer, judge by the color. Just don't let the toffee get too dark. (Every time I have made this, a little bit of the butter separates from the toffee, so I just pour off the excess grease when I take it off the stove. I don't think its anything to worry about.) Take off stove and immediately pour mixture onto a wax-lined cookie sheet and spread out to desired thickness, working quickly. Evenly spread chocolate chips over the top of toffee to melt. Once melted, spread over toffee with rubber spatula. Sprinkle remaining almonds over top. Let cool on counter-top of in fridge until chocolate solidifies. Enjoy.
1 cup butter1 cup sugar
3/4 - 1 cup sliced almonds, divided
1 package semi-sweet chocolate chips
In heavy saucepan over medium-low heat, melt butter. Add sugar. Stir for 2-3 minutes until sugar is well incorporated, turn up heat to medium. Stirring constantly, bring mixture to a low boil. You may need to turn up the heat slightly depending on your burner size, but don't over-do it. Maintain a constant low-boil for about 5-6 minutes. The sugar granules should begin to dissolve and the mixture will begin to get puffy if you don't stir it for a few seconds and will begin to turn a light golden brown. Be patient! At this point add about 2/3 of the almond slices. Keep stirring until mixture darkens to a light brown and the temperature reaches 302 degrees F (hard crack). If you don't have a thermometer, judge by the color. Just don't let the toffee get too dark. (Every time I have made this, a little bit of the butter separates from the toffee, so I just pour off the excess grease when I take it off the stove. I don't think its anything to worry about.) Take off stove and immediately pour mixture onto a wax-lined cookie sheet and spread out to desired thickness, working quickly. Evenly spread chocolate chips over the top of toffee to melt. Once melted, spread over toffee with rubber spatula. Sprinkle remaining almonds over top. Let cool on counter-top of in fridge until chocolate solidifies. Enjoy.
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