Aunt Rose's Fantastic Butter Toffee (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Prepare a 9x13-inch rimmed baking sheet by lining it completely with parchment paper or a silicone baking mat. Set aside.
2. 2Toast the chopped almonds in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes, stirring frequently. Set aside to cool.
3. 3Combine the butter pieces, granulated sugar, cold water, corn syrup, and sea salt in a heavy-bottomed 3-quart saucepan. Place over medium heat and stir continuously with a wooden spoon until the butter melts completely and the sugar dissolves, about 3-4 minutes.
4. 4Increase heat to medium-high and bring the mixture to a boil. Stop stirring once it reaches a rolling boil. Attach a candy thermometer to the side of the pan, ensuring the tip doesn't touch the bottom.
5. 5Cook without stirring until the mixture reaches exactly 300°F (hard crack stage), about 12-15 minutes. The toffee will transform to a deep amber color. Watch carefully as it can burn quickly after 290°F.
6. 6Remove from heat immediately and stir in the vanilla extract (mixture will bubble vigorously). Pour the hot toffee onto the prepared baking sheet, spreading it quickly and evenly with an offset spatula to about 1/4-inch thickness.
7. 7Sprinkle the chocolate chips evenly over the hot toffee surface. Wait 2-3 minutes until the chips soften and become glossy, then spread them into a smooth, even layer using an offset spatula or the back of a spoon.
8. 8Immediately sprinkle the toasted chopped almonds over the melted chocolate, pressing them gently into the chocolate with your hand or the back of a spoon to ensure they adhere.
9. 9Allow the toffee to cool at room temperature for 1 hour, then refrigerate for 30 minutes until completely set and firm.
10. 10Break the toffee into irregular pieces by hand or cut into uniform squares with a sharp knife. Store in an airtight container with parchment paper between layers.