Last Sunday I made toffee for the first time. I think it was my first time making candy period, and I was surprised at how easy it was. The results were absolutely delicious – better than any toffee I’ve eaten (the caramel was softer and less sticky). Later that day we tasted some toffee at Costco and Mika was quick to assert that mine was better.
The recipe is from – I followed it faithfully until the end. I had no problems whatsoever with separation, I stirred it quite often before it boiled, and then every 2-3 minutes afterwards.

  • 2 cups salted butter
  • 1 cups white sugar
  • 1 cup semisweet chocolate chips (I used Ghirardelli)
  • 1 cup milk chocolate chips
  • 1 cupped finely chopped almonds

Cover a large baking sheet with aluminum foil
Combine butter and sugar in a heavy pot. Cook over medium heat, stirring often until the butter is melted. Let come to a boil and then cook until the mixture becomes dark and the temperature has reached 300F
As soon as the toffee is ready, pour it onto the baking sheet. Sprinkle it with the chocolate chips and wait a couple of minutes for them to soften. Sprinkle with the chopped almonds and spread the melted chocolate throughout the toffee, pressing lightly (I used the back of the wooden spoon I used to stir the toffee).
Let cool, and then place in the refrigerator. Break into pieces and store in an air tight container.

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