A delightful twist on the classic English Toffee, featuring almond butter and toasted almonds for a rich and nutty flavor.
In a heavy saucepan, combine the butter, sugar, water, salt, and almond butter.
Using almond butter adds a rich, nutty flavor to the toffee.
Cook the mixture over medium heat, stirring constantly, until it reaches 300°F (hard-crack stage).
A candy thermometer is essential for achieving the perfect texture.
Immediately pour the hot toffee mixture onto a baking sheet lined with parchment paper.
Work quickly to spread the toffee evenly before it hardens.
Allow the toffee to cool completely until it hardens.
Place the toffee in a cool area to speed up the hardening process.
Melt the chocolate chips in a heatproof bowl over simmering water.
Stir the chocolate constantly to ensure a smooth consistency.
Spread the melted chocolate over the hardened toffee and sprinkle with toasted almonds.
Press the almonds gently into the chocolate to ensure they stick.
Let the toffee set for 2-3 hours or chill in the refrigerator for 30 minutes.
Chilling the toffee helps the chocolate set faster.
Break the toffee into bite-sized pieces and serve.
Store the toffee in an airtight container to maintain freshness.
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