Description
This best ever homemade toffee is the perfect holiday gift! A rich, buttery toffee topped with swirls of melted chocolate and sprinkled with chopped nuts.
Ingredients
Units
Scale
- 1 3/4 cups (350 g) granulated sugar
- 1 3/4 cups (3 1/2 sticks) unsalted butter
- 2 teaspoons salt
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 2 cups slivered almonds
- 2 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts, pecans or almonds, chopped
Instructions
- Grease the bottom and sides of a baking sheet with butter. Set aside.
- In a large pot, melt together butter, sugar, salt and vanilla over medium-low heat. Stirring frequently.
- Simmer the mixture until it begins to thicken, continuing to stir often.
- Cook until the temperature on the candy thermometer reads 260 degrees.
- Add the slivered almonds and stir to combine well.
- Continue cooking over medium-low heat stirring constantly as the mixture continues to thicken and take on a deeper, caramel color. This will take some time, about 15-18 minutes.
- The mixture will begin to bubble and the color will deepen. At this point you want to stir consistenly to avoid the toffee burning on the bottom of the pot.
- Once the toffee reaches 295 degrees on the candy thermometer, carefully remove the pot from heat and immediately stir in the baking soda.
- Stir vigorously. The toffee will “puff” up a bit as the baking soda aerates the mixture.
- Quickly pour the toffee onto the prepared baking sheet, being careful not to touch the toffee as it is VERY hot.
- Smooth the top of the toffee to make it level using an offset spatula.
- Sprinkle the chocolate chips evenly on top of the toffee. Let the chocolate melt and then spread in an even layer using an offset spatula or the back of a spoon.
- Dust the top with chopped nuts.
- Cool completely at room temperature until toffee and chocolate are fully set. Or place in refrigerator to speed up the cooling process.
- Break toffee into pieces using your hands and serve chilled or at room temperature.