English Toffee

Name: English Toffee
Ingredients: 2-1/2 cups Chopped Almonds, Divided; 1 pound Butter, Unsalted; 1 Tablespoon Water; 2 cups Sugar; 1 teaspoon Vanilla; 18 ounces, weight Chocolate Chips

6 ingredients

4 steps

Ingredients

2-1/2 cups Chopped Almonds, Divided
1 pound Butter, Unsalted
1 Tablespoon Water
2 cups Sugar
1 teaspoon Vanilla
18 ounces, weight Chocolate Chips

Directions

1

Butter or line a 11x18 cookie sheet. Chop nuts and spread 2 cups over buttered sheet.
2

Put butter, water and sugar in saucepan and cook over medium high heat, stirring constantly until it reaches 300°F or crackled stage on a candy thermometer. Remove from heat, add vanilla and stir.
3

Spread mixture on sheet over almonds. Sprinkle chocolate chips over hot toffee and let them melt for 5 minutes. Once the chocolate chips have started to melt, spread with an offset spatula and sprinkle with remaining 1/2 cup chopped nuts.
4

Allow the toffee to cool and harden for 4 hours at room temperature, or stick in the refrigerator for 30 minutes. Break apart and store in an airtight container for up to 2 weeks.