Super Easy Yummy Toffee

My husband loves toffee.  I have used toffee bits in my baking to make him happy.  For his birthday this year, I decided to actually make toffee.  I had no idea what ingredients actually went into toffee, or how long or hard it would take to make it.  I was very pleased with both the process and the outcome.  This turned out great!

I used mini morsels because I just happened to have them in the cupboard and I was happy with how easy the chocolate spread.  I did not use a plastic bag and fingers, instead preferring a spatula.  Chopping the almonds took the longest, but it really was not bad at all.  I got a little nervous when the butter, sugar, and salt were cooking in the pan.  I was afraid I was going to burn it, but with constantly stirring, I had no problems.  This makes a LOT of toffee.  It is very rich, so I suggest making it when you have people with which to share it.  I would make it again in a heart beat.

Prep Time: 5 minutes
Cook Time: 15 minutes
Ready in: 1 hour 20 minutes

Ingredients:
2 cups butter
2 cups white sugar
1/4 teaspoon salt 2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions:
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container