Almond Toffee
by Vicki Brunsvold, Tastemaker in Residence
In past years, I have packaged it in a festive holiday container as a hostess gift. In today’s world, dropping off a sweet holiday treat for someone special is a thoughtful gift!!
Ingredients
1 cup butter
1 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1 cup bittersweet chocolate chips (Ghirardelli 60% Cacao)
1/2 cup slivered almonds, lightly toasted
Instructions
Line baking sheet with parchment paper
In heavy-bottom medium saucepan, combine butter, sugar, vanilla, and salt over medium heat, cook until candy thermometer reads 285, about 10 - 15 minutes
Stir only occasionally as constant stirring may cause butter to separate
Immediately spread hot toffee mixture evenly over parchment paper
Sprinkle with chocolate chips, waiting a minute or two until melted before spreading in a thin even layer
Sprinkle nuts over chocolate layer and lightly press in
Let cool a couple of hours, break into pieces, and store in an airtight container
Cook’s Note: May use a different nut such as pecans. Very important to have an accurate candy thermometer and that it doesn’t touch the bottom of the pan.