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Instructions
Select a small saucepan. Make sure the saucepan is large enough to contain about double the volume of the butter and sugar.
Melt the butter in the saucepan with the sugar and salt plus a little (about 2 teaspoons, 10 mL) water over gentle heat.
Stir the mixture constantly while heating over medium-high heat. The butter and sugar will bubble and foam as the water boils off.
The goal is to remove the pan from the heat once the mixture passes 300°F (150°C) and before it reaches 320°F (160°C).
When the mixture reaches 300°F (150°C), remove it from the heat and stir in the vanilla extract.
Pour the mixture onto either a silicone baking mat or a large sheet of parchment paper set on top of a sheet pan.
Right after pouring, use a spatula to spread the toffee into a rough rectangular shape.
While the toffee is still hot, sprinkle the surface with the chocolate chips. Wait until the bottoms of the chips start to turn shiny and dark brown as they melt from the heat of the toffee, about two minutes. Use your spatula to spread the chocolate.
Sprinkle the chocolate surface with chopped almonds. If not using finely chopped almonds, such as the slivered almonds.
Let the toffee cool for about twenty minutes until the sheet pan returns to room temperature. Slip the pan into the refrigerator to cool down and set for at least thirty minutes.
Remove from the refrigerator and peel the toffee from the baking mat or parchment paper. Working quickly so the chocolate doesn't melt too much, break the toffee into chunks of the desired size and place into an airtight container.
Because the chocolate isn't tempered, this English toffee should be stored in the refrigerator to keep the chocolate from melting if the room gets warm.
Source : www.cookingforengineers.com
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