Toffee Recipe

"A friend Lori wolfe made this for a group of women. it is so good. if you add 1 cup ground almonds before cook to color makes almond roca. Do not use margarine use Butter or will not have flavor desired Servings and time vary. watch color as changes to burn quickly. Have made a similar recipe and it turned out great"

Original is 12 servings

Metric US

I've Tried It

Ingredients

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3 cups butter, room temperature (salted butter, six sticks)
2 1/4 cups granulated sugar (white)

12 ounces chocolate baking chips (dark, milk, or white)
1 1/2 cups almonds, chopped (or pecan, pistachio etc.)

Nutritional

Serving Size: 1 (134.5 g)
Calories 754.1
Total Fat - 65.4 g
Saturated Fat - 36.8 g
Cholesterol - 122 mg
Sodium - 409.1 mg
Total Carbohydrate - 50.4 g
Dietary Fiber - 6.6 g
Sugars - 37.9 g
Protein - 6.4 g
Calcium - 60.7 mg
Iron - 1.6 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Melt butter in a medium saucepan over medium heat until melted

Step 2

Stir in sugar- continue stirring 10-12 minutes or mixture is color of Carmel. darker color more brittle and stronger flavor unless burn.

Step 3

Remove from heat and pour mixture onto greased jelly roll pan.

Step 4

Let cool 3-5 minutes then sprinkle chocolate chips evenly over toffee. let the chocolate chips melt. They will look slightly shiny. Spread chocolate evenly.