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.
- ½ cup whole almonds, toasted
- 8 tablespoons (1 stick) unsalted butter, plus extra for greasing the pan
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 cup chocolate chips
- ¼ 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.