Sea Salt Almond Chocolate Toffee

Tyler brought us this recipe. His biology teacher brought this homemade treat to some sort of party his class had a while back. He liked it so much, he walked up to her and asked for the recipe so we could make it and put it on the blog. Apologies, we just got around to making it!

I couldn't find a large enough bag of salted, toasted almonds, so I bought regular toasted almonds and we sprinkled sea salt in as we spread the chocolate. Also, in the original recipe, it said to pour the toffee into a butter baking dish. I'm thinking that was meant to say "buttered" baking dish. However, I wasn't sure as I was making it so we experimented. Originally, I tried to pour it into a lined 8 x 8 baking dish, but that wasn't looking right so we transferred it to a cookie sheet (very quickly, I might add). I think I like the baking sheet just fine, though I guess if you wanted to be able to make actual nice cubes of toffee, then a smaller, lined baking dish would work well.

• 2 cups butter
• 2 cups sugar
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups lightly salted, toasted almonds, roughly chopped

Not super pretty since we tried to pour leftovers from 
baking dish on the cookie sheet later...still tastes good!

In a medium pot slowly boil butter, sugar, and salt, stirring constantly. Use a candy thermometer and remove from heat when mixture reaches 302 degrees. Pour resulting toffee on a 10 x 13 inch parchment paper-lined cookie sheet. 

Sprinkle chocolate chips across top of toffee and let sit for about a minute. Use a spoon to smooth the now-melted chocolate over the toffee. Immediately sprinkle almonds across the top and press lightly with spoon to make sure they will stick. 

Allow toffee to sit for a few hours to harden and then break apart by hand. 

NOTES: Toffee making works best when there is low humidity in the area. Make sure you're not trying to make this dessert when it's very very muggy.

Also, the leftovers, you know, the tiny crumbly bits, they work really well as an ice cream topper. 

Makes about 24 pieces

Total Time: 20 minutes plus hardening time

Recipe from Tyler's biology teacher