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.
- 1⁄2 cup whole almonds, toasted
- 8 tbl unsalted butter, plus extra for greasing the pan
- 1⁄2 cup crystal sugar
- 1⁄4 tsp fine sea salt
- 1 cup chocolate chips
- 1⁄4 cup sliced almonds
First, line an 8-inch square pan with foil and butter the foil generously.
Evenly sprinkle the whole almonds across the foil.
Next, 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.
Immediately remove the mixture from the heat and pour it over the almonds in the pan.
Then 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!)
Finally, sprinkle the sliced almonds on top.
Let the mixture cool in the pan, about 3 to 4 hours, before breaking into pieces and sharing.