English Toffee With Dark Chocolate And Almond

1. 1

   Prepare a large baking sheet lined with parchment paper.

2. 2

   In a deep, heavy-bottomed pan, heat the butter, sugar and salt over medium heat. Stir frequently until the butter is melted and the ingredients combine. Slowly bring the mixture to a boil.

3. 3

   Let it simmer over medium heat. Stir occasionally with a wooden spatula until the color of the mixture changes to amber, around 20 minutes.

4. 4

   Remove toffee from heat, carefully spread it evenly over the baking sheet with a spatula.

5. 5

   Sprinkle the chocolate chips over the hot toffee and allow to sit for a few minutes to soften. Gently spread the chocolate to thinly coat the top of the toffee.

6. 6

   Sprinkle the almonds over the chocolate layer. Use a sheet of clean parchment paper to gently pat the almonds into the chocolate.

7. 7

   Place the toffee into the refrigerator for at least 1 hour to harden. Once chilled, carefully remove the toffee from the pan by lifting the hangs of the parchment paper, and break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.