Ingredients

The following ingredients have 28 Servings
  • 1 tablespoon water
  • 1 cup butter
  • 1/4 cup cream
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 6 oz milk chocolate (chopped or milk chocolate chips)
  • 1 cup almonds (coarsely chopped and toasted)
  • Finishing salt (I used Maldon)

Instruction

  • Line a baking sheet with parchment paper
  • Boil water, butter, sugar, cream and salt over medium heat in a 3 qt saucepan. Stir slowly but constantly until it reaches 300 degrees. (See notes for high altitude)
  • Remember to keep all kids and pets out of the kitchen
  • Remove from heat and stir in the vanilla and chopped nuts.
  • Pour onto parchment and spread to desired thickness.
  • Sprinkle chocolate on top and let sit for a few minutes; it will melt and then you can spread it to cover.
  • Sprinkle Maldon salt on top of the warm chocolate; using a light hand. Just a bit is enough!
  • Put the tray in the refrigerator for about 45 minutes to cool completely and then break toffee into pieces; store in an airtight container.