I’m not lying when I tell you this is the best toffee I have ever had. My mom makes SO many batches of it each year for Christmas and it has people raving. The best thing about this recipe is how simple it is. It requires only four ingredients.
Trust me, you are not going to want to put this stuff down. You won’t be able to have just one piece.
I will provide a few pictures to give you an idea of what the toffee should look like, because it can be a bit tricky to know when it’s ready! Sorry in advance for the crappy pictures of my phone. I couldn’t exactly get out my good camera and take a decent photo when the toffee is time sensitive.
1 cup of butter (2 cubes)
1 cup of sugar
1. Cover a cookie sheet with aluminum foil. Spread a layer of chopped or sliced almonds onto the tin foil and set aside.
2. In a medium sauce pan, heat the cubes of butter and sugar on medium-high heat.
3. Stir continuously as the butter melts completely and turns to toffee. You will need to monitor the color and consistency. It will be completely yellow when just melted, then the mixture will begin to froth and start turning into a caramel color.
4. Continue to stir until the mixture is a darker caramel color. But it’s important that the mixture doesn’t burn. Once you start smelling it burn, you’re done.
5. Quickly pour the toffee mixture evenly over the almonds. Make sure to cover most of the almonds because you won’t be able to spread the toffee around.
8. Put the pan into the fridge (or freezer) to set the toffee.
9. Once completely cooled, break apart the toffee with your hands into smaller pieces.