I'd never made toffee before.
Sounded delicious.
So I did it.
Then I immediately gave it away because it was too delicious to keep around.
Toffee
Mehan's Kitchen
1/4 pound almonds
3 cups (6 sticks) salted butter
3 cups sugar
1 pound semi-sweet chocolate
Preheat oven to 350 degrees. Toast nuts on baking sheet, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large ziplock bag and pound nuts until coarsely ground.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly. Let cool until toffee is slightly hardened. Run a knife along the edges of the baking sheet to make toffee easier to remove.
In a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour. To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces.
