OMG, This is the Best Toffee! Took me 2 attempts due to my impatience but the end result was well worth it. You MUST have ready 1)Pan-I used a jelly roll pan with parchment paper, no greasing needed. 2)Almonds-I lightly roasted 1 cup of slivered almonds. I then lightly chopped 1/2 the almonds & finely chopped the other 1/2. 3)use either mini choc chips or chop them in food processor. I used the slow & steady aproach but was impatient the 1st time around & after about 25 min I turned the burner up a bit. The toffee actually smelled burnt before it browned and at that point the pot & the toffee were to hot to stop it from burning. My 2nd attempt, I stirred regularly but not constantly over a medium heat for about 35 minutes. Let it come to a steady, NOT rolling boil, over medium-low heat. I did have a new thermometer which gave me an idea of when it was getting close but on the 2nd batch which turned out perfect I used a cup of ice water & dropped some in until it was perfectly brittle. It will be a medium orange-brown and quite bubbly. As soon as it was brittle I quickly poured it onto the pan. I quickly sprinkled the larger almonds into the toffee, tilted the pan to spread the toffee & then sprinkled the choc chips on top. As the chocolate melted, I gently spread it evenly & I sprinkled the finely chopped nuts on top & placed it in the fridge. Once the chocolate was set, I cut it w/large butcher knife to get nice looking peices. It was beautiful and everyone loved it!
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OMG, This is the Best Toffee! Took me 2 attempts due to my impatience but the end result was...