Ingredients

• 2 cups unsalted butter
• 2 cups white sugar
• 0.25 teaspoons salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat.
3. 3 Stir constantly in one direction until butter is melted, about 5 minutes.
4. 4 Meanwhile, line a 9x13-inch baking dish with a sheet of parchment paper, letting it overhang two sides of the dish.
5. 5 Once the butter has melted, stop stirring and bring mixture to a boil. Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes.
6. 6 Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes.
7. 7 Use a spatula to spread softened chocolate into a thin, even layer.
8. 8 Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess.
9. 9 Place toffee in the refrigerator until set, about 1 hour. Lift hardened toffee out of the baking dish with the parchment paper.
10. 10 Break into pieces and store in an airtight container.

Nutrition per serving