Ingredients
Equipment
Method
- Place a GLASS 9x13 pan on hot pads or a towel. (Line the pan with parchment paper for easy removal.)
- Sprinkle half of the crushed or sliced almonds in the bottom of the pan, then add half of the chocolate chips and butterscotch chips. Put the pan aside.
- Melt the butter and sugars in a large saucepan over medium-high heat. Once the butter and sugars have combined, AVOID scraping down the sides of the pan! Scraping down the sides of the pan will cause the mixture to crystalize.
- Bring the toffee mixture to a boil over medium-high heat for about 10 minutes until the mixture reaches 300 degrees (Hard Crack on a candy thermometer.) During this time, you will need to stir the mixture constantly to prevent burning.
- Pour the mixture into the glass 9x13 pan. You will have to work quickly because the toffe will start to set up fast.
- Add the remaining chocolate chips and butterscotch chips to the pan, then sprinkle the rest of the crushed or sliced almonds over the top.
- With a silicon spatula, gently press the chocolate chips, butterscotch chips, and crushed or sliced almonds into the top of the toffee.
- Set the pan aside and let it cool at room temperature overnight (or about 12 hours)
Notes
DO NOT rush the cooling process by placing the dish in the refrigerator. This will cause the mixture to crumble instead of setting up as a toffee texture.
DO NOT scrape the candy mixture out of the pan! Scraping the pan will cause the mixture to crystalize. Just pour it out into the glass 9x13 pan.