Toffee
- 1 pound unsalted butter
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips, melted
- 1 cup thinly sliced almonds
Line a large rimmed baking sheet with parchment. Combine butter, sugar and salt in a large heavy bottomed saucepan. Set over medium heat and cook, stirring occasionally until butter melts. Bring mixture to a boil and attach candy thermometer to saucepan. Cook until temperature reads 285 - the mixture should be an amber color. Remove from heat. Add vanilla - being VERY careful as mixture is extremely hot and alcohol will cause sugar to spit. Pour sugar mixture out into prepared pan. Let stand to harden. Spread melted chocolate over hard toffee and thin sprinkle with sliced almonds - using palm of hand to gently press nuts deep enough into chocolate that they adhere. Refrigerate toffee (or simply place sheet pan in unheated garage) until chocolate hardens. Break into pieces and store in an airtight container. HIDE.