Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes
2 cups unsalted butter
2 cups white sugar
¼ tsp. salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Over medium heat, combine the butter, sugar, and salt; whisk continuously in one direction until the butter is melted, about 5 minutes.
A layer of parchment paper should line a 9×13-inch baking dish, extending over two of the edges.
Stop stirring after the butter has melted, and then bring the mixture to a boil. Once boiling, heat for 20 to 30 minutes, stirring only 2 to 3 times, or until the mixture turns a rich amber color and a candy thermometer reads 285 degrees F (137 degrees C).
Toffee should be poured into the baking dish right away. Add some chocolate chips, then wait 1 to 2 minutes for them to melt. Spread a thin, uniform layer of softened chocolate using a spatula. Wearing a plastic bag over your hand can help you make less of a mess as you sprinkle almonds over the chocolate and gently press them down.
The toffee should be chilled for about an hour to set.
With the help of the parchment paper, remove the firm toffee from the baking dish. Slice up and keep in an airtight container