English Toffee with Dark Chocolate and Almond

Prepare a large baking sheet lined with parchment paper.

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.

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

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

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.

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

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.