Sometimes I add 1/2 tsp. of vanilla to the toffee if I want a stronger, more butterscotchy flavor.
1 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1/2 tsp. salt
1 cup semi-sweet or bittersweet chocolate chips
1/2 cup sliced almonds, toasted
Pinch or two of coarse sea salt
In a medium saucepan over medium heat, combine the butter, sugar, water, and salt. Stir constantly until the butter and sugar melt, and then stir occasionally until a candy thermometer reads 300°F. Remove from the heat and pour the mixture into an ungreased 13x9-inch pan.
Let the toffee sit undisturbed for 3 to 5 minutes until it stiffens a bit (don’t touch it with your fingers—it’s hot; you just want it stiff enough to hold the weight of the chocolate chips—set one on top and see if it sinks). Once the toffee has cooled a bit but still radiates heat, scatter the chocolate chips on top. Let them sit for 5 minutes to melt, and then spread the chocolate evenly over the toffee, all the way to the edges. Scatter the nuts on top, pressing gently to adhere. Sprinkle with sea salt. Let cool completely for several hours.
To remove the toffee from the pan, stab it with a butter knife near the corner to crack it and remove a piece. Continue to break off irregular pieces with your hands or remove the whole slab to a cutting board. Store the pieces in an airtight container in the refrigerator.
