Prepare a large baking sheet lined with parchment paper.
In a deep, heavy-bottomed pan, heat the butter, sugar and salt over medium heat. Stir frequently until the butter is melted and the ingredients combine. Slowly bring the mixture to a boil.
Let it simmer over medium heat. Stir occasionally with a wooden spatula until the color of the mixture changes to amber. Around 20 minutes.
Remove toffee from heat, carefully spread it evenly over the baking sheet with a spatula.
Sprinkle the chocolate chips over the hot toffee and allow to set for a few minutes to soften. Gently spread the chocolate to thinly coat the top of the toffee.
Sprinkle the almonds over the chocolate layer. Use a sheet of clean parchment paper to gently pat the almonds into the chocolate.
Place the toffee into the refrigerator for at least an hour to harden. Once chilled, carefully remove the toffee from the pan by lifting the hangs of the parchment paper, and break into pieces.
Here is my fix to the common pitfall of making toffee. And it works every time. If you see the butter separates from the toffee. DO NOT GET UPSET. It’s not the end of the world. Don’t throw away the whole thing. Turn off the heat. Lift up your bowl and keep stirring the mixture with a wood spatula for a minute or two until it comes back to a smooth consistency.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 204 (100%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.1mg||19 %|
|Sodium 6.4mg||0 %|
|Potassium 6.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 204
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