I love toffee. To an unhealthy degree, possibly. I came near to putting myself into unconscionable debt to a school candy bar fundraiser because Skor bars were on offer. The first time i made this recipe, I think I heard an actual angelic choir in the background when I tasted the result.
Ingredients
- 1 cup butter, unsalted, cubed
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chocolate chips
- 1/3 cup pecans, chopped (optional)
- 1 cup raw almonds (optional)
Directions
- Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
- Toast almonds. When cool, chop if desired. Scatter almonds on prepared baking sheet.
- In a medium saucepan over medium heat, combine butter, sugar, vanilla, and salt. Cook, stirring constantly, about 15 minutes. Caramelize until butter is melted and mixture is deep golden or almond brown in color.
- Immediately spread caramel mixture evenly over almonds. Sprinkle with chocolate chips. After 1-2 mins, spread in a smooth layer over the top. Scatter chopped pecans across chocolate. Cool fully, about 2 hours. Break into smaller pieces.
Notes
- I don’t typically do nuts but I have before and they’re a nice variation. I’m just impatient to get to the toffee part.
- I think I tried making this with a silpat once and it was okay but it didn’t set with a snap like parchment did. Will re-test and report back.
- As per recipe, the chocolate turns out with a dull finish. You might try Ghiradelli melts (or any pre-tempered chocolate melting wafer) to achieve a shiny result. It’s just aesthetics so I usually don’t bother.
- This goes well in the annual Christmas treat box.