Almond Toffee

1. In a large heavy-bottomed saucepan, combine butter, sugar and salt. Cook over medium heat, stirring until butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees F. Stir occasionally. Making sure that it gets to the amber (brown paper sack) color.

2. While toffee is cooking, cover a large baking sheet/jelly roll pan with aluminum foil or parchment paper.

3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top, and let it sit for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press slightly. Putting a plastic bag over your hand will minimize the mess.

4. Place the toffee in the fridge to chill until set. Break into pieces and store in an airtight container.