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Ingredients
- 2 cups sliced almonds
- 12 ounces milk chocolate chips or 12 ounces semi-sweet chocolate chips
- 1 cup butter, cut into bits
- 1 12 cups packed light brown sugar
Method
- Preheat oven to 325 degrees .
- Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes.
- Let Cool.
- Coarsely chop chocolate chips in food processor, pulsing on and off.
- Transfer to medium bowl.
- In same processor bowl, coarsely chop almonds, pulsing on and off.
- Add to chocolate chips, tossing to combine.
- Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
- In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat.
- Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300 degrees F on candy thermometer).
- At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
- Pour hot syrup evenly over nut mixture.
- Top with remaining nut mixture, smoothing and pressing down gently with a spatula.
- Refrigerate until toffee is set and chocolate is firm, about 1- 1/2 hours.
- Cut into squares or irregular pieces.
- Store in a tightly covered container in refrigerator up to 2 weeks.
