Toffee Bites

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 cup Granulated sugar
  • 2 cups Milk/semi-sweet chocolate chips
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 Almonds or chopped almonds to top the toffee, whole

Found on thefirstyearblog.com

Description

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 cups milk/semi-sweet chocolate chips, equal to 12 oz bag
• 1/3 cup finely chopped almonds
• additional whole almonds or chopped almonds to top the toffee, optional

Directions

• Line 2 mini muffin pans with mini muffin liners. In a heavy 2-quart saucepan combine the butter, sugar, salt, vanilla, and Heat over medium to high heat, stirring constantly till the butter is melted. Continue cooking and stirring for approximately 7 to 10 minutes till candy is the color of the brown skin of the almonds. Its okay if its starts bubbling or slightly smoking, keep stirring till its the color of the almond. Add in the 1/3 cup of finely chopped almonds, stirring to incorporate. Working quickly, use a cookie scoop to place the toffee mixture into the mini muffin liners. Add a handful of chocolate chips on top of each toffee. Wait 1-2 minutes and spread the melted chocolate until it is smooth over the toffee. Top the toffee with a whole almond, chopped almonds or leave them plain. Let the toffee cool in the fridge until hard. Serve and enjoy. I recommend storing the toffee in the fridge so the chocolate stays cold.