Ingredients
- 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.)
How to Make
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Step 1: Melt butter in a medium saucepan over medium heat until melted
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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.
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Step 3: Remove from heat and pour mixture onto greased jelly roll pan.
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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.
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Step 5: Sprinkle with nuts Using flat spatula press nuts into chocolate.
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Step 6: Refrigerate for at least 2 hours. Remove from fridge. Lift toffee out of the Jelly roll pan and remove tin foil. Break into pieces.
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Step 7: Store in an airtight container for up to 3-4 weeks in fridge.
Tips & Variations
- Large saucepan
We hope you enjoy this recipe!
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