Ingredients (~15 servings)
- 1 1/4 cups almonds (whole, sliced, or chopped)
- 1 cup butter (2 sticks, must be real butter)
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 12 oz chocolate (chips or a chopped bar; milk, semi-sweet, or dark)
Prepare the Base
Get out a large baking sheet and cover it with aluminum foil or parchment paper.
Spread the almonds out in a single, even layer on the foil.
Cook the Toffee
Get out a 4 to 6-quart, heavy-bottomed pot. Add the 2 sticks of butter and let them melt over medium-high heat.
Once the butter is melted, add the sugar, vanilla extract, and salt.
Place the pot over high heat. You must stir this constantly with a wooden spoon or whisk as it melts, combines, and begins to boil.
Once it’s at a rolling boil, continue to cook and stir constantly for ~7-9 minutes.
You are not looking for a temperature, you are looking for a color. The mixture will darken. When it hits a deep, uniform caramel or amber color, it’s done.
Assemble and Cool
Immediately pour the hot toffee mixture evenly over the almonds on the baking sheet.
Work quickly. Use a spatula to spread it out if you need to, but it should self-level.
Sprinkle the chocolate chips evenly all over the top of the hot toffee.
Cover the baking sheet with a second, inverted baking sheet to trap the steam and heat. Let this sit undisturbed for ~5 minutes.
Remove the top baking sheet. The chocolate will be soft and melted. Use an offset spatula to spread the melted chocolate into a smooth, even layer.
Place the toffee in the fridge for at least ~2 hours, or until it is completely chilled and rock-hard.
Break and Serve
Once the toffee is firm, lift the foil or parchment paper out of the pan.
Break the toffee into rough pieces with your hands or by gently tapping with the handle of a knife.
Easy Chocolate Toffee
Ingredients
- 1 1/4 cups almonds whole, sliced, or chopped
- 1 cup butter 2 sticks, must be real butter
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 12 oz chocolate chips or a chopped bar; milk, semi-sweet, or dark
Instructions
- Spread almonds evenly on foil-lined baking sheet.
- Melt butter in heavy pot over medium-high heat.
- Add sugar, vanilla, and salt. Stir constantly while cooking.
- Boil for 7-9 minutes until mixture turns deep amber color.
- Pour hot toffee over almonds, spreading evenly.
- Sprinkle chocolate chips on hot toffee.
- Cover with second baking sheet for 5 minutes.
- Spread melted chocolate into smooth layer.
- Refrigerate for 2 hours until completely hard.
- Break into pieces by hand or with knife handle.
