Best Toffee Ever
Last night I made this Toffee and it turned out on my first attempt! Toffee can be hit or miss for me but this batch was definitely a hit! The trick to toffee is using a candy thermometer and stirring! Also, not having the thermometer touching the bottom of the pot so that you can get an accurate reading. A heavy bottom pot is also recommended. I was actually constantly stirring and still managed to scorch my pan on the edges.
2 C butter
2 C white sugar
1/4 t salt
2 C semisweet chocolate chips
1 C finely chipped almonds (I left off the almonds)
1. 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. (Even though it says stir occasionally, I still stirred constantly to keep from scorching. It takes awhile to reach temperature.)
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. 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. Putting a plastic bag over your hand will minimize the mess. (Make sure you spread toffee evenly over baking sheet or it will be thick in the middle and hard to break into pieces.)
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.