Easy English Toffee

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 cups Granulated sugar
  • 1/4 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 1 3/4 cup Butter

Found on fortheloveofcrust.com

Description

Directions

• Prepare a 9x13 baking sheet with aluminum foil and set aside.
• In a heavy pot, combine butter sugar and salt and cook over medium high heat, stirring constantly. Continue stirring just until mixture begins to boil.
• Once the mixture begins to boil stop stirring completely. Watch the mixture. When it begins to change color, usually in the center, rotate the pot 180º. Allow to cook until mixture is thick and slightly darker than peanut butter, about 10 minutes.
• Remove from heat and carefully stir in vanilla.
• Pour toffee into prepared baking sheet. Immediately spread your chocolate chips over the top of the hot toffee. Let stand for 2-3 minutes and then use a rubber spatula to spread the chocolate chips, which will be melty, all over the toffee.
• Immediately sprinkle toasted almonds over chocolate.
• Refrigerate for 2 hours.
• Remove from fridge and break toffee into desired size and store up to 1 week in an airtight container.