This candy is similar to a Heath candy bar, but richer. It makes a great addition to the cookie tray and makes a great gift. It’s also pretty inexpensive as all you need are sugar, butter, chocolate chips, and almonds. Speaking of almonds, I think the sliced almonds look nicer than chopped almonds, but you could combine sliced almonds with chopped almonds for a nice look too.
From the reviews:
“ test your thermometer in boiling water (212f)to be sure it’s accurate. Use a heavy, large pot or pan (I used a 4 quart nonstick pot). Melt butter/sugar on medium heat, whisking the WHOLE time (I used a flat whisk that allowed me to get edges incorporated in very well). Let come to a steady, but NOT rolling boil, at about medium heat as well, and DO NOT STIR ANYMORE. At medium heat it really shouldn’t burn. Last, keep temping toffee until thermometer says 285-295…at 285 do the ice water test by dropping a dot of toffee into the water…it should be brittle. If so, it’s done…pour into foil lined pan, put on chocolate and nuts and, VOILA! Perfect toffee!! Refrigerate before breaking apart!”
I’d like to suggest pouring the toffee into a 9×13-inch pan so that it’s not too thick. You are less likely to break a tooth that way!
Give this one a try this holiday season. It’s soooooo good!