Ingredients
The following ingredients have 4 Servings
- ½ cup coarsely chopped almonds*
- 1 cup (2 sticks ) unsalted butter (cut into pieces (226g))
- 1 cup granulated sugar ((200g))
- ¼ cup water ((60ml))
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1-2 Tablespoons finely chopped almonds (for topping, optional)
- Flaky sea salt (for topping, optional)
Instruction
- Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.
- Combine butter, sugar, water, and salt in a medium-sized pot over low heat. Meanwhile measure out your vanilla extract and have it ready nearby.
- Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals.
- Once butter is melted, increase heat to medium and continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).
- Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
- Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).
- Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).
- Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
- Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. Allow to cool completely at room temperature before breaking and serving.
