If you’ve never made toffee before don’t be scared:)  This was my first time and it was super easy.  Keep a close eye on your candy thermometer and you’ll be fine.

Ingredients

• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

-In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

-While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

-As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

-Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

**Recipe courtesy of FunkySeaMonkey on Allrecipes.

**I made two changes.  I didn’t use any almonds.  I also used milk chocolate instead of semi sweet.