Ingredients
- 2 cups butter (I told you it was buttery)
- 2 cups sugar
- 2 t vanilla
- Pinch of salt
- 2 cups semisweet chocolate chips
- 1 cup chopped almonds (I used salted to add the saltiness to the toffee)
Directions
Note that you’ll need a candy thermometer or this one.Get a 9” x 13” baking pan and line it with parchment paper. The idea here is for it to hang over the edge so that, when you’re done, you can just lift the toffee out.
If you haven’t already, chop up the almonds and set the cup of chopped almonds aside.
Put the butter, sugar and salt into a saucepan and heat over low heat, stirring continually. Once the butter has melted add in the vanilla and continue stirring until it’s well combined.
Turn up the temperature to medium, stop stirring and let the pot come to a boil. Once it starts boiling, you can stir it now and then, just to make sure the sides don’t burn but you don’t need to stir it constantly.
Get out a candy thermometer and keep boiling until the pot reaches 290 degrees. This will probably take a while (maybe 10 minutes).
Once you hit 290, turn off the heat and let the pot cool for about a minute so that the mixture isn’t so foamy. Get your prepared baking pan and pour the mixture into it. 
Wait for about 60 seconds for it to harden just a little, then sprinkle your chocolate chips over the top. After a minute or two the chips should be soft enough so that you can spread them evenly over the toffee.
Alternately, you can melt the chips separately and pour them over the toffee but honestly this is easier and it’s one less pot or bowl to clean.
After you’ve spread the chocolate, immediately get your chopped almonds and sprinkle them evenly over the top. Press down a little, just to make sure that they stick to the chocolate (but be careful you don’t burn your fingers).
Let your toffee set on the counter for 5 or so minutes, then move it to the refrigerator to harden completely – this should take a couple hours.
Once the toffee is hard, take the dish out of the fridge, lift the toffee up by the parchment paper and break the toffee into bite-sized pieces.
It’s a simple recipe that is really extremely tasty! Makes about 2 1/2 pounds of toffee.
Ugly Desserts 
what is the adjustment for using margarine instead of butter?
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That’s a good question. I’ve honestly never tried it (I’ve never much liked the taste of margarine). It would definitely change the taste, which is not necessarily a bad thing, but I’m more concerned about the toffee not setting properly. Butter is harder at room temp than margarine is, and I’m afraid the consistency would end up being very off. Sorry that’s not much of a definitive answer! If you do try it, please let me know how it turns out!
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