Ingredients
Method
Step-by-Step
- Line a rimmed baking sheet with parchment paper or a silicone baking mat. Lightly butter the surface if needed, then sprinkle half of the almonds evenly over the pan.
- Place the butter, sugar, water, light corn syrup, and salt in a heavy-bottomed saucepan. Set the pan over medium heat and stir frequently until the butter has melted and the sugar has dissolved.
- Continue cooking the mixture, stirring steadily and scraping the bottom and corners of the pan. Cook until a candy thermometer registers 300°F (149°C) and the mixture is deep golden brown.
- Remove the saucepan from the heat and carefully stir in the vanilla extract. Expect vigorous bubbling as the vanilla meets the very hot candy.
- Immediately pour the hot toffee over the almonds on the prepared baking sheet. Quickly spread it into an even layer approximately 1/4 inch thick.
- Scatter the chocolate chips or chopped chocolate over the hot toffee. Let the chocolate stand for 2–3 minutes so it softens, then spread it into an even topping.
- Sprinkle the remaining almonds over the chocolate while it is still soft. Gently press the nuts into the surface so they stay attached once the candy sets.
- Leave the baking sheet at room temperature until the toffee is firm, or refrigerate it briefly to speed the setting process. Allow the slab to become completely firm before breaking it into irregular pieces.
Notes
Use a candy thermometer and remove the candy at exactly 300°F (149°C). Store completely cooled pieces in an airtight container at room temperature for about 1–2 weeks.