So let me tell you about this toffee.
I have been making this toffee for years. It is a staple at Christmas. I even have a special dish that I always serve it in.
The first few times I made it, it took forever. I was so afraid to heat it up above a low medium because I thought it would not set. It would literally take me an hour to cook it. I started bringing a chair in my kitchen to do it.
Then last year I finally got brave, turned up the heat to a medium, and cooked it in about 15-20 minutes. It still turned out great. And then, actually the last time I cooked it in about 10 minutes and it still turned out great. Although you don't want the heat too high, don't be afraid to turn it up a bit if it seems that it is taking forever to get up to that hard crack stage.
Ingredients1/2 cup almonds - slivered, sliced or crushed
1 cup unsalted butter
1 cup brown sugar
1 cup chocolate chips
DirectionsGrease a baking sheet with butter or cooking spray.
Spread a thin layer of almonds on the pan.
In a medium saucepan, combine the butter and brown sugar over medium heat.
Continue stirring THE ENTIRE TIME until the candy thermometer reaches hard crack. It is important to continue stirring so that it does not burn.
Once the mixture reaches the hard crack stage, quickly and carefully pour it over the almond pieces on the baking sheet. You can make it as thick or thin as you like, but I usually make it about a 1/4 inch thick.
Immediately after you are done pouring, spread the chocolate chips over the hot toffee and let them set for about a minute. After a minute they will have gotten shiny and should be very easy to spread. Take a spatula and spread the melted chocolate over the toffee in a thin layer.
You can also sprinkle more almonds over the top.
Let it cool completely and then crack it into pieces.
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