This toffee, like most toffees, is very sweet and delicious. It has become one of our family’s favorite travel foods,(because we can’t eat in restaurants)because not only does it keep well, but it is a nice treat, and is very quick to prepare.
1 cup butter
1 cup brown sugar
2 ½ cups almonds, (sliced)
1 cup semisweet chocolate chips
Preheat oven to 375 degrees. Lightly butter a 13 by 9 by 2” baking pan. Set aside. Combine butter and brown sugar in a saucepan, and bring to a boil at medium high, heat.(It is not like watching water boil. It is just little bubbles that slowly rise and slowly fall.) As soon as it starts to boil, remove it from burner immediately. Stir in two cups of the almonds. Do not stir in the last half cup. Pour into the prepared pan, and bake for fifteen minutes. Remove from oven and sprinkle with chocolate chips. Note: the toffee will not be hard when removed from oven. Do not put the toffee back in the oven. Instead, let the chocolate chips soften just because of the heat coming off the hot toffee. When the chocolate chips are melted, spread them out over toffee, with a knife. When chocolate chips are spread evenly over toffee, sprinkle remaining almonds over top of the chocolate. Cut the toffee before it is completely hardened. Let it cool completely. Remove it from pan, once cooled, and store it in a airtight container.