INGREDIENTS
- 2 cups butter
- 2 cups white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips
- 1 cup chopped almonds (optional but recommended, toast almonds before adding to toffee)
INSTRUCTIONS
- Cover a large baking sheet with aluminum foil or parchment paper.
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over low heat, whisking constantly until the butter is melted. Bring to a boil, and cook, stirring constantly, until the mixture has reached 285 degrees F (137 degrees C).
- Remove toffee from heat and stir in vanilla. Pour mixture onto the prepared baking sheet. (If desired, you can sprinkle some of the nuts on the baking sheet before pouring on the toffee).
- Sprinkle the chocolate chips over the top, and let chocolate soften for a few minutes. Spread the chocolate into a thin even layer. Sprinkle with chopped almonds.
- Refrigerate until set. Break into pieces, and store in an airtight container.
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