Ingredients
The following ingredients have 1 Servings
- 1 cup finely chopped almonds, divided in two
- 18 ounces (1 1/2 packages) semisweet chocolate chips, such as Ghirardelli, divided in two
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, generously packed
- 1 pinch kosher salt
- 1 teaspoon best-quality vanilla extract
- Good-quality sea salt, optional
Instruction
- Put half the nuts and half the chocolate chips onto a cookie sheet.
- Using a candy thermometer to monitor, cook butter and brown sugar over medium-high heat in medium-sized pot until you reach "hard crack" stage -- 300° F. Stir constantly. This will take about 15 minutes. (Using a copper pot allows you to cook at a higher temperature without burning the caramel.)
- Remove the pot from heat and quickly add salt and vanilla.
- Carefully pour the caramel mixture over the mix of nuts and chocolate. Sprinkle remaining chocolate over hot mixture. When melted, smooth out with the back of large spoon. Sprinkle remaining nuts and gently press into the toffee. If you like salted caramels, you may want to sprinkle some good-quality sea salt on top of the candy.
- Freeze one hour before breaking into pieces for storage -- or snacking.
