English Toffee

READY IN: 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter a 10 x 15 inch jelly roll pan.
  • Melt 1 cup butter in deep, heavy saucepan over medium heat.
  • Add sugar, water and salt and cook, stirring until sugar is dissolved.
  • Bring to boil, simmer, stirring frequently, until mixture is color of a brown paper bag and temperature registers 300 F on a candy thermometer (about 5- 6 minutes).
  • Remove from heat, stir in almonds and pour mixture into prepared pan.
  • Smooth the top with a buttered heat proof spatula.
  • With a paper towel, carefull blot the top (mixture is hot) to remove any excess butter.
  • Immediately scatter chocolate chips on top.
  • Let stand until melted, about 1 minute, then spread evenly over top.
  • This is when I pressed the ground almonds into the chocolate.
  • Cool to room termperature, then chill 20 minutes before breaking into pieces.
  • Layer between wax paper in airtight container and store in refrigerator up to 2 wekks.
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