Butter Toffee Recipe
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1 pound butter - melted
1 pound granulated sugar
3 ounces water
1 teaspoon salt
1 teaspoon vanilla extract
1 pound chopped almonds
24 ounces semi-sweet chocolate morsels
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with chopped almond topping.
When chocolate has totally set, carefully flip over (it's okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle chopped almonds on top.
Allow to set, then break into bite-size pieces.
Store in an airtight container.
saltine cracker squares
semisweet chocolate chips
light brown sugar
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