Ellen's Favorite Butter Toffee

I love that some of you tried the caramels I posted a few weeks ago. Well here's a chance to try out that candy thermometer again. These are Ellen's absolute favorite thing that I make at Christmastime. I make at least two double batches and give some to all the kids' teachers and to friends and family. The recipe is an old one that my mom got from an old friend. This recipe is tried and true and continues to be an all-time favorite.

Butter Toffee

makes about 3 pounds of toffee

1 pound of unsalted butter
1/2 cup water
2 cups sugar
1/2 tsp salt
2-3 cups sliced almonds
18 ounces quality milk chocolate

Line two rimmed baking sheets with parchment or a silicone liner. 

Melt the butter in a heavy-bottomed medium saucepan. Add sugar, salt, and water. Stir with a silicone spatula until the sugar is dissolved. 

Heat to boiling and cook to 310 degrees or hard crack stage on a candy thermometer, stirring frequently to prevent hotspots from burning.  This takes a little while so be patient and keep checking the thermometer.  You know you are getting close when the mixture become darker and thicker like caramel.

Working quickly, carefully pour the toffee onto the sheet pans (about half per sheet), spreading the candy out slightly with a silicone spatula. The liquid does not need to be spread to the edges of the pan, just spread out a little so that it's not too thick. Allow it to cool for a minute or two then spread 1/2 of the melted chocolate on top of the toffee. I use an offset spatula to spread the chocolate evenly.  Sprinkle with 1/2 of the almonds before the chocolate has a chance to cool. 

Place the pan in a cool place or in the refrigerator and let cool at least 15 minutes, until the chocolate has set. Place another cookie sheet on top of the toffee and invert the toffee onto that cookie sheet. Peel away the parchment or silicone liner from the underside of the toffee.  You may need to gently reheat the remaining chocolate if it has become too cool to spread easily.  Spread the rest of the melted chocolate on the other side of the toffee and sprinkle with remaining almonds. Allow to cool completely. Break into pieces with your fingers.  Store in an airtight container up to 2 months.