Almond Toffee

by Vicki Brunsvold, Tastemaker in Residence

In past years, I have packaged it in a festive holiday container as a hostess gift. In today’s world, dropping off a sweet holiday treat for someone special is a thoughtful gift!!

Ingredients

1 cup butter

1 cup sugar

1/2 tsp vanilla

1/4 tsp salt

1 cup bittersweet chocolate chips (Ghirardelli 60% Cacao)

1/2 cup slivered almonds, lightly toasted

Instructions

1. Line baking sheet with parchment paper

2. In heavy-bottom medium saucepan, combine butter, sugar, vanilla, and salt over medium heat, cook until candy thermometer reads 285, about 10 - 15 minutes

3. Stir only occasionally as constant stirring may cause butter to separate

4. Immediately spread hot toffee mixture evenly over parchment paper

5. Sprinkle with chocolate chips, waiting a minute or two until melted before spreading in a thin even layer

6. Sprinkle nuts over chocolate layer and lightly press in

7. Let cool a couple of hours, break into pieces, and store in an airtight container

Cook’s Note: May use a different nut such as pecans. Very important to have an accurate candy thermometer and that it doesn’t touch the bottom of the pan.