Time to add a new recipe to the Thanksgiving favorites! Made this this morning and I think it’s gonna be something fun to give away this Christmas, too! And gluten? Nope!
1 cup butter (2 sticks)
1 cup brown sugar
1/8 teaspoon salt
1 cup chocolate chips
1/2 cup chopped nuts (I used chopped up almonds), optional
- In a 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 (this took me about 7-10 minutes). There will be a constant bubbling and boiling.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the right color and begins to pull away from the sides of the pan, 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, if desired.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Um…Yum…
