English Toffee

This, my first foray into candy making, was part of a deal with a friend.  You see, this friend loves few things in life: cupcakes, strawberry kiwi Snapple, Coca-Cola, cookie dough and English toffee. I've already covered the cupcake part, and cookie dough (he's borderline obsessed with the cookie dough cupcakes) but this is the first time he's asked for English Toffee.  Now don't go thinking I'm a super generous person (I can be but not this time), in exchange for his pound of toffee he agreed to help me pull off several elaborate pranks on my roommates while they were out of town.  Toffee well spent I think.

English Toffee

1 cup butter

1 cup white sugar

⅛ teaspoon salt

1 cup semisweet chocolate chips or 6 oz finely chopped semi sweet chocolate

½ cup finely chopped almonds

 Directions

1. Prepare a large baking sheet with aluminum foil, parchment paper or a slipmat.

2. In a large heavy bottom saucepan (I used a cast iron skillet), combine the butter, sugar and salt.  Cook over medium heat stirring constantly with a wooden spoon until the butter is melted and the sugar and butter come together.  Allow the mixture to come to a boil and cook until it becomes a dark amber color and the temperature has reached 285 degrees F.  Stir occasionally.  If the mixture begins to separate (with a layer of melted butter on top) stir vigorously until it comes back together.

3. As soon as the toffee reaches 285 degrees pour it over the prepared baking sheet.  Spread it into a smooth sheet and set aside.  Melt the chocolate using your preferred method.  I prefer to place the chocolate in a metal bowl set over a pot of simmering water, stirring until the chocolate is melted.  Pour the melted chocolate over the sheet of toffee and spread it evenly over the surface.  Sprinkle the almonds over the chocolate and press in lightly.

3. Place the toffee in the refrigerator to chill until set.  Break into pieces and store in an airtight container. 

 Adapted from All Recipes User FunkySeaMonkey