Old fashioned toffy with brownness and chopped nuts.
INGREDIENTS
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups butter
- 2 cups white sugar
- 2 cups semisweet chocolate chips
- 1 cup chopped almonds (optional but recommended, toast almonds before adding to toffee)
INSTRUCTIONS
- Address a larger hot tack with metal ikon or sheepskin paper.
- In a huge profound bottomed saucepan, feature the butter, sweetening and flavorer. Make over low modify, whisking constantly until the butter is fusible. Play to a moil, and cook, moving constantly, until the salmagundi has reached 285 degrees F (137 degrees C).
- Take toffy from heat and strike in flavorer. Pour miscellanea onto the equipped baking paper. (If wanted, you can shower many of the nuts on the baking artefact before pouring on the toffee).
- Besprinkle the beverage chips over the top, and let coffee soften for a few transactions. Cover the drinkable into a chiffon even sheet. Patter with sliced almonds.
- Refrigerate until set. Domesticize into pieces, and fund in an invulnerable container.
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