If you knew us back in the day, this is the stuff Mom used to give out in cute tins at Christmas time! You know she loved you if you got the toffee because she hated the process of making candy of any type. I, thankfully, adore it! We lost the recipe for a couple of years; so, what's here is a tried and true version I adapted based on what we remembered of the old recipe and a compilation of traditional toffee techniques. Word of warning if this is your first time making toffee or candy - use half the heat recommendation that is listed here. That way, it's less likely you'll make the typical first-timers mistake of burning the sugar. I, in fact, use only low-to-medium heat EVERY time I make this because I tend to get distracted, lol. Enjoy!
2 C. Butter
2 C. White sugar
1/4 t. Salt
2 Bags Semi-sweet chocolate chips
1 C. Almonds (or other; I actually use a pecan and salted almond mix; finely chopped or ground)
Equipment: Cookie sheet, large saucepan, wax paper
- Bring butter, sugar, and salt to boil over medium heat (low-to-medium is best if you can't watch it every second)
- Continue cooking mixture until it turns a golden amber color; technically, it's 285 degrees on a candy thermometer
- While the mixture cooks, line your cookie sheet with wax paper and coat paper and pan with Pam
- Once desired color/temp is achieved, pour the mixture into the cookie sheet and spread to the corners
- Sprinkle the chocolate chips evenly over the top of the toffee; allow to sit for 2 minutes or so until they are melted enough to spread gently with a spatula
- Cover toffee completely with the layer of chocolate chips; sprinkle desired nuts over the top of the candy
- Allow to refrigerate for an hour or so, until chocolate is hardened
- Break into pieces and enjoy! Keep refrigerated to prevent melting.