Almond Toffee with Dark Chocolate

Almond Toffee w/ Dark Chocolate
2 ½ cups sugar
1 cup water
1 lb butter
1 ½ cups whole almonds
1 ½ cups 60% cacao Ghirardelli bittersweet chocolate chips

Line a 10” x 14” Stoneware Bar Pan with a large sheet of aluminum foil to cover the bottom and sides.

Combine water and sugar over medium heat in 8 Quart Stockpot. Stir just once to combine water & sugar. (NOTE: after this you’ll NEVER stir it again!*) Cook for 6 minutes.

Add 1 stick of butter and boil for 6 minutes. (repeat with an additional stick of butter every 6 minutes until you’ve used all 4 sticks) NEVER STIR!!

Cook to 290 degrees (approx 283 at high altitude). * * This could take 10-15 minutes more.

In the meantime, toast whole almonds in a dry skillet for 5-10 minutes or until they begin to smell fragrant. Finely process the almonds in a blender until they’re ground/powdery.

When the toffee is cooked gently pour into prepared pan. Be careful – it’s very hot! Smooth toffee with a small spreader. Immediately and carefully sprinkle chocolate chips evenly over the top. Let rest for a couple minutes so they can melt. Spread melted chips over the top and sprinkle ground almonds over chocolate. Let cool completely. Break into pieces and enjoy with a hot cup of tea!

Keep refrigerated. Can be frozen for 4 months.

What happens if you can’t resist and stir anyway? You’ll ruin it! It will become grainy and not have the texture you like.

** I don’t use a thermometer. When the color is light brown just a shade lighter than Pampered Chef bamboo spoons it’s perfect!