Easy Chocolate Toffee
This is a simple toffee recipe that doesn't require a candy thermometer. The only rule is that you must use real butter, not margarine. You just boil butter and sugar to a deep caramel color and pour it over almonds. The hot toffee itself is used to melt the chocolate, so you don't even need a separate bowl.
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.
Notes
Use real butter. Watch color carefully during cooking.