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| Prep Time Cook Time |
Servings 12 | Difficulty Intermediate |
Ingredients
- ⅔ cups Almonds, Roasted, Salted
- 1 cup Butter (salted)
- 1 cup Sugar
- 2 Tablespoons Water
- 1 cup Chocolate Chips
Preparation Instructions
First, generously spray a cookie sheet with nonstick spray, set aside. Process the almonds to a medium crush for topping, set aside.
In a medium saucepan, combine butter, sugar and water. Cook and occasionally stir over medium heat to 300ºF. This should take about 25 minutes or so. Use a candy thermometer! (Note: Be careful not to leave the stove after the candy reaches 250ºF or so; it comes to hard crack stage very quickly and can burn in a heartbeat!)
As soon as the candy reaches the hard crack stage, pour the molten toffee onto the greased cookie sheet.
It should level out to a nice thickness on its own but you can shimmy the pan back and forth to level it more.
When the hot toffee gets a firm skin starting to cool on top, sprinkle the chocolate chips. Let the chips soften on the hot toffee and spread them with a spatula to cover. Immediately sprinkle the crushed almonds on the wet chocolate.
Chill and break into manageable pieces. Enjoy mes amis!
