A delightful twist on the classic toffee butter crunch, this recipe adds a touch of elegance with dark chocolate and a hint of sea salt.
Prepare a cookie sheet by lining it with parchment paper and sprinkling the toasted almonds evenly across the surface.
Ensure the almonds are evenly spread to create a uniform layer for the toffee.
In a saucepan, melt the butter over medium heat, then add the sugar, water, and corn syrup. Stir until combined.
Use a wooden spoon to stir the mixture to prevent sticking.
Cook the mixture over medium heat until it reaches 290°F on a candy thermometer, stirring frequently.
Monitor the temperature closely to avoid burning the toffee.
Pour the hot toffee mixture over the almonds on the prepared cookie sheet, spreading it evenly with a spatula.
Work quickly as the toffee sets fast.
Sprinkle the chocolate chips over the hot toffee and let sit for 2 minutes until melted. Spread the chocolate evenly over the toffee.
Use an offset spatula for a smooth chocolate layer.
Sprinkle the sea salt over the melted chocolate and let the toffee cool completely.
For a decorative touch, add a few whole almonds on top.
Once cooled, break the toffee into pieces and store in an airtight container.
Use a sharp knife to score the toffee before it fully hardens for cleaner pieces.
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