Chocolate and almonds top off a rich buttery toffee. You can use other chopped nuts, such as hazelnuts, if you prefer.
This was so popular last nite at a party. As it was older adults I added a spoon if water to the syrup mix and it made a crunchy but not hard toffee mix, so easier on the teeth! Thanks - 06 Dec 2013
HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter pooled on top twice) I read about 50 reviews, applied all the tips and had perfect toffee. Here are all the tips you need for success too: test your thermometer in boiling water (212f)to be sure it's accurate. Use a heavy, large pot or pan (I used a 4 quart nonstick pot). Melt butter/sugar on medium/high heat, whisking the WHOLE time (I used a flat whisk that allowed me to get edges incorporated in very well). Let come to a steady, but NOT rolling boil, at about medium heat, and continue to stir frequently. At medium heat it really shouldn't burn. Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into some ice water...it should be brittle. If so, it's done. It will be a very dark amber color. Pour into foil lined pan, put on chocolate and nuts and, VOILA! Perfect toffee!! Refrigerate before breaking apart! I also keep it in a cool place (fridge or in an airtight container in the garage, in the winter, then it's extra brittle ). - 20 Dec 2006 (Review from Allrecipes USA and Canada)
I have been making this toffee for 40 years. I cook it until 300 degrees. You have to stir constantly or it burns. Also, I make it in a 9x13 or 10x14 pan. I butter the bottom of the pan, spread the crushed almonds over the butter and pour the toffee mixture over that. I sprinkle the chocolate chips on top, let them melt and then spread. Mmmm, good - 09 Oct 2005 (Review from Allrecipes USA and Canada)