This classic old-fashioned toffee recipe is a holiday and family favorite. It is easy to make and results in the best sweet caramel flavor that toffee is plus a chocolate layer and slivered almonds.
In a large saucepan, melt butter and sugar over medium-high heat. Insert candy thermometer to the side of your pot or have handy for checking throughout the cooking. Allow it to come to a boil and stir.
Just after all is melted and it is just beginning to heat up, prep the baking sheet. LIne a rimmed baking sheet with foil. Spread ¾ C of the sliver almonds evenly over the foiled baking sheet. Reserve the remaining almonds and chop them into smaller pieces - this will be for the top of the toffee later.
Stir continuously over the next 15-20 minutes. It will darken over time and once it is a medium-brown color with hints of brown/red (amber) check the reading on your candy thermometer. You want it at the SOFT CRACK heat which is 280-285°.
As soon as it reaches 280-285°, safely pour the toffee evenly over the almonds on the prepared baking sheet.
Immediately sprinkle the mini chocolate chips over the layer of hot toffee. Make sure the chips cover the entire surface. Wait about a minute as the chocolate will melt from the heat of the hot toffee. It will then be easy to spread as it melts by using a rubber spatula as shown in the photos above. Spread the chocolate evenly in a thin layer.
Immediately sprinkle the finely chopped almonds over the chocolate layer. If you are also adding sea salt flakes, now is the time to sprinkle that on the top as well.
Let the baking sheet rest in a cool place. If your house is warm, it will not set completely and may need to go into the refrigerator to set completely. It should take about 45 minutes for the toffee to harden and the chocolate to set.
Once the toffee is set and cool, you can begin chopping or chipping away to make pieces. Lift the foil out of the baking sheet and peel the foil off or simply place the toffee and foil directly onto a cutting board. I use the sharp tip of a knife to press down and make jagged pieces. You can also use your hands but for me, it is more controlled with the cutting board and knife method.
Store in an air-tight container in your refrigerator. This can last for months if stored correctly. The chocolate may begin to get a white hue to it as it is cold in the refrigerator but it is still delicious. (any small bits that collect - SAVE - great for adding to ice cream sundaes)
Notes
Servings Per Recipe: 24 Calories: 226
% Daily Value *
Protein: 1.5g3 %
Carbohydrates: 20g7 %
Dietary Fiber: 1.1g5 %
Fat: 16.9g26 %
Saturated Fat: 9.3g47 %
Cholesterol: 30.5mg10 %
Vitamin A Iu: 355IU7 %
Niacin Equivalents: 0.5mg4 %
Folate: 3.1mcg1 %
Calcium: 17.9mg2 %
Iron: 0.5mg3 %
Keyword candy, chocolate, christmas, easy, gluten-free, grain-free, holiday, kid favorite, no bake, special occasion