Chocolate and Almond Toffee!
Every year for Christmas I make a new kind of candy to add to my Christmas desserts. This year’s candy is such a winner. It is full of toasted almonds, homemade caramel, and chocolate loveliness! The best part of this recipe, it’s super easy and pretty quick to make too. You need to add this chocolate and almond toffee to your holiday menu this year. It will be a huge hit.
Place almonds on a plate and microwave on high for 2 1/2 minutes to toast. You can totally toast them in the oven if you like but I don’t have time for that.
Cover a baking sheet with aluminum foil to prevent sticking. Evenly spread 9 ounces of the toasted almonds on the baking sheet.
Reserve about 1 ounce of the almonds to sprinkle on the top of the toffee. Chop the 1 ounce of almonds and set aside.
Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
Stir over medium heat until melted.
Turn heat up to medium-high. Whisk continuously for 9-10 minutes until caramel reaches a golden brown color.
Quickly pour the caramel over the almonds in an even layer. Allow to cool for 2 minutes.
Sprinkle chocolate chips over the caramel. Let sit for another few minutes to melt the chocolate.
Using a spatula, spread the chocolate evenly over the caramel.
Sprinkle with the reserved chopped almonds.
Allow toffee to set and chocolate to harden completely.
Using a knife, break the toffee into pieces.
Store in a container at room temperature and try not to eat it all before Christmas gets here.