- 1 cup sliced almonds, toasted
- 1 1/4 cups sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 8 ounces (2 sticks) unsalted butter, cut into small pieces
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 8 ounces bittersweet chocolate, cut into small pieces, or 1 and 1/4 cups chocolate chips
- Grease a baking sheet (10x15x1) with butter; set aside.
- To make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface for 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. Do not stir.
- Remove from heat and immediately add the salt, baking soda, and 1/2 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When toffee is hardened, pour melted chocolate on top and top with remaining nuts before the chocolate hardens.
- Allow to harden completely and then break up into pieces.
Keywords: toffee, butter, chocolate, almonds, bark, dessert