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1
In a large (tall) heavy-bottomed pan, heat the butter, sugar and salt over medium heat, stirring frequently until the butter is melted and the ingredients combine. Allow the mixture to slowly come to a boil. Stirring occasionally, boil the mixture over medium heat until the color changes to an amber color and the candy thermometer reads 285 degrees.
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2
While toffee is cooking, cover a large baking sheet with parchment paper and prepare space in your refrigerator for it to be placed. Set aside for now.
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3
Once toffee has reached 285 degrees and is amber in color, carefully spread it over the parchment paper using a spatula. Try to spread it as evenly as possible, as this will effect the thickness of the toffee once it has cooled.
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4
Sprinkle the chocolate morsels over the hot toffee and allow to sit for a few minutes to melt. You will know they have melted when they lighten in color. Gently spread the melted chocolate over the toffee as evenly as possible. I use a hard plastic spatula to do this. The chocolate should create a thin layer over the entire toffee.
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5
Sprinkle the almonds over the melted chocolate layer. Using a sheet of clean parchment paper or a large Ziploc bag, carefully and gently press the almonds into the chocolate. This step can get a bit messy, as the chocolate will try to stick to to your parchment paper, Ziploc bag and/or hands as you press down. Try to let this happen as little as possible. Be brave.
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6
Place the toffee into the refrigerator until solid. I usually allow at least an hour to be sure, though it does harden quickly. Once thoroughly chilled, carefully break into pieces by picking up ends of the toffee and bending. The toffee will do most of the work for you.
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7
For storage, I like to leave my toffee in the refrigerator to remain cold, though it can be moved to an airtight container for better storage.
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8
Enjoy!
