Don't forget to make toffee for the holidays! It's too easy to overlook!
2cupsSemi-sweet chocolate chips
2/3cupCrushed peppermint sticks
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.