This is the SUPER easy toffee Jodi made for Murphy as a last minute anniversary gift.
- 2 cups of butter (4 sticks)
- 2 cups of sugar
- ¼ tsp salt
- 2 cups semi sweet chocolate chips
- 1 cup sliced almonds
Pour softened butter, sugar and salt into heavy bottomed pot, cook on 
medium heat until bubbling/boiling. Stir often, but not constantly. You are waiting for it to be an amber color. A warm light brown.
While it’s cooking, place parchment paper on a cookie sheet/pan. When the butter mixture is the right color (it took me about 10-15 minutes) pour onto the parchment paper and spread to all corners with spatula or wooden spoon. While still hot – evenly sprinkle the chocolate chips on top. Then use a little parchment paper on your hand to spread the chips on top. They will melt into a layer. Sprinkle with the almonds pieces. Put in fridge to set – about an hour. Break into pieces and serve or store for 2-3 weeks in airtight container. You can substitute any kind of chopped nuts. Murphy LOVES his!
Listen to Murphy Sam and Jodi: On Demand
Can’t wait to try this! Had my mouth watering on the way to work, haha. Will let you know how it goes.
Hi Jodi….I’m in the kitchen trying to make your toffee! 🙂
How’d it go?
well, I don’t know if I didn’t cook it long enough or what, but it’s not crunchy…LOL…you have to just chew on little pieces of it, but it tastes great! I had cooked it for over 20 minutes and the color wasn’t Amber enough, so maybe I overcooked it! But my boyfriend loved it so!
Oh man! Well as long as it tastes good ;o)
You need a candy thermometer, I cook mine to 350 degrees or hardball stage, if you drop it in a glass of cold water kit forms a hard ball. I use dark chocolate and milk chocolate chips and chopped pecans
Making this tonight for my kids teachers for their Christmas gifts!
I was successful in making the toffee harden, I cooked it until the steam coming out of the bubbles was much less so I know most of the liquid from the butter had boiled off. But, I put the chocolate chips on too soon after pouring out the toffee and they sank into the layer rather than just melting on the top!