- 2 cups (4 sticks) of butter cut into cubes
- 2 cups of sugar
- 1/4 tsp salt
- 1/2 tsp cardamom
- 2 cups chocolate or butterscotch chips - butterscotch used here. (mini chips melt easier but not a big deal)
- 1/4 tsp baking soda
- 1/4 tsp caraway seed or anise seed
- 1/4 c slivered or sliced almonds
Melt butter, sugar and spices together in a heavy bottom kettle. Stir continuously in one direction to prevent the butter from separating.
Once everything is melted clip a candy thermometer to the side and heat to 285 degrees. Stir occasionally and be ready to wait 20-30 minutes...it takes a while. 285 is, in my more experienced opinion, just a tad high so I will often remove the heat just south of that.
While it’s cooking, line a 13X9 pan with parchment paper or aluminum foil.
Toast the almonds and caraway seeds together in a dry skillet over med-high heat and set aside.
Once removed from the burner add the baking soda and still in quickly. Pour the toffee into the pan when it reaches temperature and allow it to flatten out on a level surface.
After 5 minutes, sprinkle chips over hot toffee and allow about 5 minutes to melt. Then spread the melted chips over the toffee to create an even layer.
Now sprinkle the almond/seed mixture over the soft chocolate and press down gently to set them and let it all cool to room temperature – about an hour.
Lift the toffee out of the pan by the paper/foil and break the hardened toffee into bite sized chucks.