I finally found and modified my so-far-favorite recipe for toffee, and I am writing it down here so I will know where to find it next Christmas when I want to make it again! and again! and again! I love Christmas toffee, can you tell?

Ingredients:

2 Sticks Unsalted Butter

2 Sticks Salted Butter

1 Cup white sugar

1 Cup brown sugar

3 Tbs. Corn Syrup

1 Cup Chopped Almonds

1 Cup Semisweet Chocolate Chips

1 Cup Milk Chocolate Chips

Directions:

1.  Use a heavy bottomed saucepan. Coat with butter.
2. For thicker toffee use a 9 x 13 jelly roll pan/cookie sheet. I’m talking 1/4-1/2 inches thick in the middle. For thinner toffee, use a 10X17 jelly roll pan/cookie sheet. Add alumnium foil to bottom of pan and coat foil with cookie spray.
3. Combine butter, white sugar, brown sugar and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Reduce heat to low (on my stove it’s between 2-3) Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. DO NOT STIR! On my candy thermometer the magic number was 275 (it has a bubble).  Remove from heat. (If bubbles in the boiling mixture are dark brown instead of a nice light amber, the heat is too high!) Also don’t forget the water test, to see if you’ve made it to the hard crack/brittle stage.
4. Remove mixture from heat, pour into jelly roll pan. Wait 3-5 minutes. Then add chocolate chips. Wait another 3-5 minutes and spread melted chips all over the top of the toffee. Finally, add the chopped almonds. I chopped my already slivered almonds in the food processor to chop them finer and also create an almond dust, that I personally think makes the toffee look even more beautiful and professional, kind of like Almond Roca.

Serves 48.