Ingredients
1cuporganic evaporated cane sugar crystals
2stickorganic sweet butter
1tspkosher salt
2tspwater
1tsporganic vanilla extract
1cuporganic bittersweet chocolate
¾cupslivered almonds,or any preferred nuts
Preparation
Line a heavy baking sheet with parchment paper.
In a medium saucepan melt the sugar, butter, salt, and water together on low heat. Once the mixture has melted, increase the heat to medium and let it bubble away.
Heat this mixture, stirring constantly, to the hard-crack stage on a candy thermometer or 300 degrees F.
When the mixture has reached 300 degrees F, remove it from the heat and add the vanilla extract. Pour this mixture out onto a sheet of parchment paper set on a baking pan. Spread it into a large rectangle.
Sprinkle the chopped chocolate over the hot toffee and let it sit for about 2 minutes. Spread the chocolate over the surface of the toffee and sprinkle with nuts, lightly pressing them in the chocolate.
Let the toffee cool to room temperature and then place it in the refrigerator for at least 1 hour.
Remove from the refrigerator and peel off the parchment paper. Break the toffee in chunks and place in an airtight container.
Serve and enjoy.
