Why spend a fortune on "gourmet" toffee when you can make a better one yourself?
4 Sticks unsalted butter (1 pound)
1/2 tsp. salt
2 cups sugar
3 Tbsp. Water
1 cup slivered almonds
12 oz. package good quality chocolate chips (your preference of how dark)
1 1/2 cups finely chopped walnuts
Cover a large jellyroll pan or 1/2 sheet pan with foil. Spray foil with non-stick spray. Put pan on a cooling rack.
Place butter and salt in heavy pan and let butter melt. Add sugar and mix well with wooden spoon. Place candy thermometer into mixture.
Continue cooking and stirring until mixture reaches 250 degrees. Add water and mix well.
Add Almonds and continue to stir. Watch thermometer well and keep checking as mixture begins to darken. Mixture should reach a caramel color and 310-320 on the thermometer at the same time. Remove from heat and our into foil lined pan. Spread out as much as you are able, wait 2 or 3 minutes and sprinkle with chocolate chips. As soon as chips begin to melt, spread them on top of toffee and then sprinkle with chopped walnuts.
Place pan of toffee in a cool, dry area to continue to harden. At least 8 hours. Break with the edge of a knife or your hands, and keep in a covered container.
