Buttery Toffee with Chocolate
Ingredients
Instructions
-
In Dutch oven, melt butter, sugar, and salt on medium-high heat, whisking constantly. Bring to steady but not rolling boil and reduce heat to medium. Continue the slow boil, whisking frequently, until candy thermometer reads 285 degrees. Toffee should be a dark amber color. Test for doneness by dropping a bit of toffee into a glass of ice water. Toffee should be brittle, not gooey.
-
While toffee is cooking, cover large baking sheet with aluminum foil and spray or lightly grease with butter.
-
Pour toffee onto baking sheet, then top immediately with chocolate. As chocolate melts, spread into thin, even layer and then sprinkle almonds over top. Use back of spoon to lightly press almonds into chocolate if desired.
-
Place pan in refrigerator to chill. Break into pieces once set.