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Instructions |
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In a large heavy bottomed saucepan, cook butter, sugar, water, and salt over low heat, stirring CONSTANTLY until butter has melted and mixture begins to boil. Then, ONLY STIR INTERMITTENTLY until candy thermometer says 236 (approx. 20 minutes)
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Add 2/3 C. blanched slivered almonds. Continue cooking, WITHOUT STIRRING, until thermomter reads 290 (soft crack). NOW stir.
Remove from heat. Mixture should be a deep caramel color.
Add 1/4 tsp. baking soda.
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Turn mixture out onto the greased baking sheet. Spread out 1/4 inch thick. The butter in the mixture may tend to separate when all spread out, before the chocolate chips are added. If so, blot with a napkin or paper towel.
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Pour chocolate chips onto mixture. Allow to sit for 2 minutes or so. Spread around until all melted and evenly distributed. Sprinkle the pecans over the chocolate, and press in slightly. (Putting a plastic bag over your hand will minimize the mess.)
Cool until chocolate is all set. Break into pieces.
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| Serving
Suggestions |
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If you double the recipe, use 2 baking pans for thinner toffee
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Originally Submitted
12/9/2012
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