Butterscotch Almond Toffee

• Gluten free

• Baking & Spices

  • 2 cups Granulated sugar
  • 3/4 cup Milk chocolate chips
  • 1 tsp Salt
  • 1 1/2 tsp Shortening
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Almonds

• Dairy

  • 2 cups Butter

• Desserts

  • 3/4 cup Butterscotch chips

Found on momontimeout.com

Description

Ingredients

• 2 cups (1 pound) butter
• 2 cups granulated sugar
• 1 tsp salt
• 1 tsp vanilla extract
• ¾ cup slivered almonds
• ¾ cup butterscotch chips
• ¾ cup milk chocolate chips
• 1½ tsp shortening, divided

Directions

• Line a 15x10 - inch baking pan with foil and lightly spray with cooking spray. (This is a jellyroll size pan.) Set aside.
• In a heavy bottomed saucepan, combine the butter, sugar, and salt. Melt the butter over medium-high heat, stirring until the sugar is completely dissolved.
• Clip a candy thermometer to the saucepan and continue cooking and stirring the mixture until it reaches 290 degrees Fahrenheit.
• Stir in the vanilla extract and slivered almonds; pour toffee into the prepared pan. Top the pan to spread the toffee evenly. Place the pan on a rack to cool.
• In a small bowl combine butterscotch chips and half of the shortening. Combine the milk chocolate chips and the remaining shortening in a separate bowl.
• Heat on high in the microwave in 30 second intervals, stirring in between, until the chips have fully melted and are smooth.
• Use an offset spatula to spread the butterscotch and chocolate on top of the cooled toffee.
• Refrigerate for at least 30 minutes to set the chocolate.
• Break into pieces and serve.