Holiday Toffee with Almonds and Peppermint
Don't forget to make toffee for the holidays! It's too easy to overlook!
Ingredients
- 2 cups Butter
- 2 cups Sugar
- 1/4-1/2 tsp Salt
- 2 cups Semi-sweet chocolate chips
- 2/3 cup Shaved almonds
- 2/3 cup Crushed peppermint sticks
Instructions
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Bring to a boil and continue to cook, stirring and scraping frequently with a wooden spatula, until it turns a rich amber. Many recipes call for using a candy thermometer, bringing the temperature to 285º. It's most important to cook until is caramelizes, which may be a few minutes past reaching the 285º temperature. Be careful! This butter sugar mixture is extremely hot! Do not touch it and watch the temperature of your utensils.
- While this cooks, line a cook sheet or baking try with parchment paper. You may have to cut the paper to fit. It's better the paper is a bit small than lopping over the sides of the cookie sheet.
- Once the toffee has caramelized, carefully pour onto the prepared baking sheet.
- Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Once the chocolate starts to melt spread into a thin layer with the back of a spoon.
- Sprinkle the sliced almonds and/or crushed peppermint over the melted chocolate and press down gently. You can top with anything in your imagination and not add anything at all. Today I sprinkled half with almonds and half with peppermint. Place in your icebox or outside where is cold to set.
- Break into pieces, and store in an airtight container for up to two or more weeks.