Directions: |
Directions:1. Grease the bottom and sides of a baking sheet with butter. Set aside.
2. In a large pot, melt together the sugar, butter, salt and vanilla over medium-low heat. Stirring frequently.
3. Simmer the mixture until it begins to thicken, continuing to stir often.
4. Cook until the temperature on the candy thermometer reads 260 degrees.
5. Add the slivered almonds and stir to combine well.
6. Continue cooking over medium-low heat stirring constantly as the mixture continues to thicken and take on a deeper, caramel color. This will take some time, about 15-20 minutes.The mixture will begin to bubble and the color will deepen. At this point you want to stir consistently to avoid the toffee burning on the bottom of the pot.
7. Once the toffee reaches 295 degrees on the candy thermometer, carefully remove the pot from heat and immediately stir in the baking soda. Stir vigorously.
8. Quickly pour the toffee onto the prepared baking sheet, being careful not to touch the toffee as it is hot.
9. Smooth the top of the toffee to make it level using an offset spatula.
10. Pour the melted chocolate on top of the toffee and spread evenly.
11. Dust the top with toasted almonds and very gently press the nuts into the chocolate.
12. Cool completely at room temperature until toffee and chocolate are fully set. Or place in refrigerator to speed up cooling process
13. Roughly chop and serve at room temperature. |
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