My favorite confection. I have made small changes over the years to create an equal balance of toffee to chocolate, which means a 1-to-1 ratio here. It's a very simple recipe and easy to make, but take your time I usually put "Almond Dust" on top which I make by tossing 1 cup of toasted almonds into the food processor and pulsing to desired "chunkiness".
2tbspcorn syrupHelps the sugar from crystalizing when cooking
23ozchocolateI use Milk Chocolate Chips melted in the microwave
1cuppecanschopped, crushed, slivered, or made into "dust"
1cupalmondstoasted then crushed, chopped, slivered, of made to "dust" in food processor
In a heavy saucepan, combine butter, sugar, water, corn syrup, and salt.
Cover and bring to a boil on medium heat for about 3-5 minutes, or until you see the steam condense and run down the sides of the saucepan for a couple of minutes. This helps to prevent the sugar from recrystallizing .
Uncover and cook to the hard-crack stage (300°F) stirring with a wooden/bamboo spoon periodically and watching carefully. Plastic and silicone spoons don't play well here, they melt.
Immediately pour into ungreased 13"x9" pan. (I use a 24' x 30' silicone mat and let gravity spread it out.)
Cool until hard.
Melt chocolate over hot, but not boiling water. (or in the microwave in 15-second bursts, stirring in between)
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.
You can substitute any favorite nut or chocolate in this recipe
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