Toffee is hard to perfect. If you undercook it by a tiny bit, it won’t harden correctly. If you overcook it, it will taste burnt and gross. When making toffee, the thing I watch most for is that light toffee color. A candy thermometer and some patience doesn’t hurt either. 🙂
I use dry roasted salted almonds, because I love the contrast of the sweet and the salty. Whatever kind of almonds you use, buy them in the bulk section of the grocery store instead of the baking aisle, this will save you $$$.
1 cup sugar
1 cup butter
1/4 cup water
1 cup chocolate chips
1/2 cup ground almonds
In a heavy 2 quart saucepain, heat sugar, butter, and water to boiling, stirring constantly. Reduce heat to medium. Cook for about 13 minutes, stirring constantly, to 300° F on candy thermometer, or, until a small amount of mixture dropped into a cup of very cold water separates into hard, brittle threads. Watch carefully for toffee color, and watch that if the color gets too dark, the candy is burning.
Immediately pour toffee onto ungreased large cookie sheet. Spread mixture to 1/4 inch thick, if necessary. Allow it to sit for just a moment, and then sprinkle it with chocolate chips and let them stand about a minute until melted. Spread softened chocolate over toffee and sprinkle with almonds.
Let stand at room temperature for at least an hour, or in the fridhe, until firm. Break into bite sized pieces, and store in an airtight container.