Butter Toffee Recipe

Update Servings
  • 1 pound butter - melted
  • 1 pound granulated sugar
  • 3 ounces water
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 pound chopped almonds
  • 24 ounces semi-sweet chocolate morsels
  • Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
  • Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
  • Remove from heat and stir in vanilla until well combined.
  • Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
  • Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with chopped almond topping.
  • When chocolate has totally set, carefully flip over (it's okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle chopped almonds on top.
  • Allow to set, then break into bite-size pieces.
  • Store in an airtight container.
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