Melt In Your Mouth Toffee (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper, securing the corners to prevent shifting. Set aside within easy reach.
2. 2Toast the sliced almonds in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes, stirring frequently. Chop finely and set aside.
3. 3Combine butter, granulated white sugar, cold water, and fine sea salt in a heavy-bottomed medium saucepan. Attach a candy thermometer to the side of the pan, ensuring the probe doesn't touch the bottom.
4. 4Heat the mixture over medium heat, stirring constantly with a wooden spoon until butter melts completely and sugar dissolves, about 3-4 minutes.
5. 5Increase heat slightly to medium-high and continue cooking while stirring frequently. Monitor the temperature carefully as it climbs toward 250°F, about 6-8 minutes.
6. 6Once the mixture reaches 250°F, reduce stirring significantly to prevent crystallization. Stir only occasionally to prevent scorching on the bottom.
7. 7Continue cooking until the candy thermometer reads exactly 300-305°F (hard-crack stage), about 4-6 additional minutes. The mixture should turn a rich amber color.
8. 8Remove from heat immediately. Quickly stir in baking soda and vanilla extract—the mixture will bubble vigorously. Stir just until incorporated, about 5 seconds.
9. 9Pour the hot toffee onto the prepared parchment-lined baking sheet immediately. Use a heat-resistant spatula to spread it evenly into a thin layer, working quickly before it sets, about 30-45 seconds.
10. 10Sprinkle chocolate chips evenly over the hot toffee surface. Wait 2-3 minutes until the chips soften and begin to melt from the residual heat.
11. 11Spread the melted chocolate into a smooth, even layer using an offset spatula or the back of a spoon, covering the entire toffee surface.
12. 12Sprinkle the toasted chopped almonds evenly over the melted chocolate layer, pressing gently to help them adhere.
13. 13Allow the toffee to cool at room temperature until the chocolate begins to set, about 30-45 minutes. Transfer to the refrigerator for final hardening, about 30 minutes.
14. 14Break the cooled toffee into irregular bite-sized pieces by hand or use a sharp knife to cut into uniform squares for elegant presentation.
15. 15Store in an airtight container with parchment paper between layers at room temperature for up to 2 weeks, or refrigerate for up to 1 month.