Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Measure out the choc chips and nuts so they're ready once the toffee is done. Place 11x14 silicone mat on baking sheet.
In a large non-stick saucepan, combine the butter, sugar, salt, and vanilla. Cook over medium heat, stirring until the butter is melted and it comes to a boil. Then cook until the mixture becomes a dark amber color, and the temperature has reached 300-305 degrees F -- stirring occasionally.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer with a spatula once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a qt size plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set - 45 minutes. Break into pieces, and store in an airtight container.