Toffee

Disclaimer: This is not my recipe all the credit goes to FunkySeaMonkey at Allrecipes the recipe is linked: here

I don’t think it’s a surprise anymore when I tell people my favorite treat is toffee. I absolutely love it! Whenever I see it in a recipe, I have to make it! I love the nutty flavor it has and how it sticks to your teeth, even though I’m sure my dentist doesn’t like me saying that! Every year I tell myself I am going to make it and never have. Well, this year I was determined and it exceeded my expectations. This may be one of the easiest treats I have ever made. You just need a candy thermometer and to watch it closely, that’s all to it. I can’t wait to make it again!

Disclaimer: This is not my recipe all the credit goes to FunkySeaMonkey at Allrecipes the recipe is linked: here

Ingredients

• 2 cups butter
• 2 cups white sugar
• ¼ teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Notes: I like doing half almonds and half no almonds, just incase some people do not like it or you are in the mood for a plain piece.