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5 from 1 vote

Chocolot Butter Toffee

Course: Candy
Keyword: candy, Chocolate
Author: Barbara Schieving

Ingredients

  • 1 pound 2 cups - 4 sticks AA grade sweet cream unsalted butter
  • cup water
  • 1 teaspoon salt omit if using salted butter
  • 2 cups sugar
  • 2 cups chopped toasted almonds
  • ½ cup tempered chocolate

Instructions

  • Line a 12x18 baking sheet with parchment. Place toasted almonds on the baking sheet.
  • In a heavy pot, combine butter, water and salt (if using unsalted butter). Heat over medium heat until butter is melted. Add sugar and stir constantly until sugar is dissolved and mixture comes to a boil.
  • Cook to about 300° stirring slowly and gently.
  • Pour into prepared pan and let candy stand at room temperature to cool. Dip or spread chocolate on top and bottom of toffee. Sprinkle with nuts if desired.

Notes

Toast almonds in a preheat 350 degree oven. Place almonds in a single layer on an ungreased or Silpat lined rimmed baking sheet. Bake, stirring occasionally, until until nuts are fragrant and lightly toasted about 10 minutes. Cool completely before chopping.