29 Sep Indulgently easy Sassy Sea Salt Toffee
2 C – butter
2 C – white sugar
2 C – semisweet chocolate chips
1 T – Stacey Hawkins Sassy Sea Salt
1 C – finely chopped almonds
In a large heavy bottomed saucepan, combine the butter and sugar.
Cook over medium heat, stirring until the butter is melted.
Let the mixture come to a boil, stirring occasionally.
Cook until it becomes a dark amber color, and the temperature has reached soft –crack state.
Technically, this is 285 degrees, but you can test by taking a little of the mixture and drizzle it into cold water.
If the drizzle cracks, it’s ready.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
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 once it is melted.
Sprinkle the salt and the nuts over the chocolate, and press in slightly.
Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set.
Break into pieces, and store in an airtight container.Serving size varies! I could eat the whole sheet…..