Ingredients:

  • 1 cup (225g) unsalted butter, cubed
  • 1 cup (200g) granulated white sugar
  • 2 tbsp (30ml) light corn syrup
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) semi-sweet chocolate chips
  • 2 tbsp (30g) unsalted butter
  • 1/2 cup (60g) toasted almonds, finely chopped

Instructions:

  1. Line a baking sheet with parchment paper.
  2. In a heavy-bottomed saucepan, combine 1 cup (225g) unsalted butter, 1 cup (200g) granulated white sugar, 2 tbsp (30ml) light corn syrup, and 1/4 tsp (1.5g) salt.
  3. Melt the mixture over medium heat, stirring constantly until fully combined and simmering.
  4. Increase heat slightly and stop stirring. Boil the mixture, monitoring with a candy thermometer until it reaches 300°F to 310°F (149°C to 154°C), turning a deep mahogany color with a nutty aroma.
  5. Immediately pour the molten sugar onto the prepared baking sheet and use an offset spatula to spread it quickly into a thin, even layer.
  6. Allow the toffee to cool and harden completely at room temperature.
  7. Melt 8 oz (225g) semi-sweet chocolate chips and 2 tbsp (30g) unsalted butter in the microwave in 30-second bursts, stirring until smooth.
  8. Spread the melted chocolate evenly over the hardened toffee.
  9. Immediately sprinkle 1/2 cup (60g) toasted finely chopped almonds over the chocolate, pressing them lightly into the surface.
  10. Place the baking sheet in the refrigerator for 2 hours or until the chocolate has completely set.
  11. Once the chocolate has set, use a sharp knife to score the toffee or break it by hand into irregular shards.