CHOCOLATE-ALMOND BUTTERCRUNCH TOFFEE

This toffee recipe is also known as English Chocolate Toffee. It is easy to make and very addictive. You must use real butter in this recipe. If you only have salted butter, leave out the salt in the recipe. You can also use all semi-sweet chocolate, but I like using the dark chocolate along with the semi-sweet chocolate for a rich chocolate flavor. This makes a great hostess gift packed in a tin container or gusseted cellophane bag.

1 cup whole unsalted almonds, chopped

2 cups (1 lb) unsalted butter

1 ¾ cups granulated sugar

¼ t sea salt

2 t pure vanilla extract

1 cup 70% cacao dark chocolate, finely chopped

1 cup semi-sweet chocolate chips

Pour almonds in a dry skillet and toast until golden, stirring often. Set aside.

In a large heavy saucepan, combine butter, sugar, and salt.

Cook over medium heat, until butter is melted.

Allow to come to a boil, and cook until mixture becomes a light amber color, and the temperature reaches 300 to 310 degrees F. Stir occasionally.

Remove from heat and stir in the vanilla extract.

Pour onto a large baking sheet and spread lightly.

Sprinkle the finely chopped chocolate and chocolate chips over the top, and let it set for a minute or two to soften.

When the chocolate has softened, spread the chocolate, with an offset spatula, into a thin even layer.

Sprinkle the nuts over the chocolate, and press in slightly.

Let cool completely and then break into chards. 

Store in an airtight container.