1cupchocolate chips(or 2 cups, depending on how thick you want the topping)
2Tablespoonssliced almondsbroken up
Instructions
Combine toffee ingredients in medium saucepan and stir until the sugar is dissolved.
Continue cooking without stirring until brittle when dunked in water (300 F, hard crack stage).
Let cool a few seconds (that is seconds not minutes) then pour out slowly on to buttered cookie sheet to make sure it isn’t spreading too fast. You want it hot enough to pour out, but not so hot it runs off the cookie sheet. Let cool.
Melt chocolate in microwave or over double boiler and spread on top of toffee.
Sprinkle with almonds while chocolate is still soft.
Let cool, then break into pieces.
Notes
I don’t recommend organic sugar for this recipe. I use it for everything except candy-making where the slight impurities can cause problems with crystallization. Trust me, I have had numerous failures.When making candy, make sure your pan is deep enough. Candy may boil up higher than you expect--and do it quite rapidly--and boiled over candy is no fun (though this recipe isn't as bad as many for this).
Nutrition
Calories: 116kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.