Ingredients
Equipment
Method
- Line a 9x13-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
- Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat.
- Stir constantly in one direction until butter is completely melted, about 5 minutes.
- Once butter has melted, stop stirring and bring mixture to a boil. Once boiling, cook while stirring only 2-3 times, until mixture turns dark amber and reaches 285°F (137°C) on a candy thermometer, 20-30 minutes.
- Immediately pour hot toffee into the prepared baking dish.
- Sprinkle chocolate chips evenly over the hot toffee and let sit until they soften, 1-2 minutes.
- Use a spatula to spread the softened chocolate into a thin, even layer over the toffee.
- Sprinkle chopped almonds over the chocolate layer and press down slightly to help them adhere.
- Place toffee in the refrigerator until completely set, about 1 hour.
- Lift hardened toffee out of baking dish using parchment paper overhang. Break into pieces and store in an airtight container.
Notes
Temperature is key: Use a candy thermometer to ensure you reach exactly 285°F for proper hardening.
Don't rush: Cook on medium heat and avoid over-stirring to prevent crystallization.
Storage: Keep in airtight container at room temperature for up to 1 week, refrigerated for 2 weeks, or frozen for 3 months.
Variations: Try using pecans or walnuts instead of almonds, or add a pinch of sea salt on top for salted chocolate toffee.