Sweet & Simple
Toffee is one of those things that Christina Lane used to be too intimidated to make at home. She’d had a few failures, she will admit. When Lane figured out that she could make toffee based on watching the sugar change color instead of using a thermometer, she was a changed woman. Lane makes this often over the holidays, but it’s welcome any time of year.
- ½ cup whole almonds, toasted
- 8 tablespoons (1 stick) unsalted butter, plus extra for greasing the pan
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 cup chocolate chips
- ¼ cup sliced almonds
1First, line an 8-inch square pan with foil and butter the foil generously.
2Evenly sprinkle the whole almonds across the foil.
3Next, in a 2-quart saucepan, add the butter, sugar, and salt. Turn the heat to medium and cook, occasionally stirring, until the mixture turns a peanut butter color, about 8 to 10 minutes.
4Immediately remove the mixture from the heat and pour it over the almonds in the pan.
5Then immediately distribute the chocolate chips on top of the toffee. Let it rest for 1 minute before using a spatula to smooth the surface of the chocolate. (It’s magic!)
6Finally, sprinkle the sliced almonds on top.
7Let the mixture cool in the pan, about 3 to 4 hours, before breaking into pieces and sharing.
© Red Ventures. All Rights Reserved