Homemade Toffee

Ingredients:

• 2 cups (454 g) unsalted butter, at room temperature
• 2 cups (400 g) white fine sugar (also known as granulated sugar)
• 1/4 teaspoon sea salt (optional)
• 3/4 cups (107 g) whole almonds
• 2 cups (448 g) jumbo semi-sweet chocolate chips

Directions:

*It's very important to have everything prepped and ready to go. Once your toffee is at temperature things move fast and you'll want to be prepared.

*Read the tips section in the blog for more helpful ideas for successful toffee.

1. Line a 10 x 15 rimmed baking sheet with parchment paper and set aside. Add chocolate chips to a small bowl and set aside.
2. Toast almonds on the stovetop on medium to low heat. Once almonds are fragrant and lightly browned remove from heat to cool. Then, using a sharp knife chop almonds finely or place almonds in a food processor. Place chopped almonds in a small bowl and set aside.
3. Using a large heavy bottomed pot, add butter, sugar (and salt) together. Melt butter and sugar over medium to low heat, stirring throughout.
4. Continue to cook stirring slowly and frequently, until the toffee reaches 300°F and begins to thicken, caramelize, and turns golden brown, approx. 20 minutes. *If the toffee appears to separate (this is when the butter separates and youfll have a layer of melted butter on top) stir vigorously to make it come back together. Be careful to watch the candy temperature as it cooks quickly and can scorch at high temperatures.
5. Quickly pour the hot toffee onto your prepared pan and spread out by tipping the pan around (be careful as the pan will get hot). *You may want to bang the pan a few times on the counter to epopf any air bubbles.
6. Let the hot toffee sit for a minute or two to firm up. Then add the chocolate chips on the hot toffee in an even layer, the chocolate will begin to melt. Using an offset spatula smooth the chocolate out.
7. Top with chopped almonds and gently press them into the melted chocolate.
8. Let the toffee sit for approx. 1 hour, or until set (you can place it in the refrigerator to speed up the process). Then lift the toffee off the parchment paper and break into pieces.

NOTES

Store English toffee in an airtight container at room temperature for up to two weeks or freeze for up to 2 months.

A 10 x 15 pan creates a thick toffee layer. Use a larger pan for a thinner layer (you may want to add more chocolate in this case).

This recipe makes a lot which makes it perfect for gift giving and cookie exchanges. You can easily half the recipe to make less but make sure to use a smaller pan size.

Why did the butter separate from my toffee?

Common issues for butter separating from toffee are inconsistent temperatures with cooking, bringing the temperature heat too high and too fast, and not stirring the toffee slowly throughout the cooking time.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2lb, Serves 15-20

Thanks to Baking For Friends