The chocolate, nuts and sprinkles are optional as you can just have the toffee plain (very good plain too)!
We make it for every holiday and birthday.
We made this batch for my huband's birthday and my kids decided that Daddy would like chocolate with sprinkles and cashews (his favorite nut).
Any version is very yummy and if you add toasted almonds and milk chcolate it taste just like an Almond Roca but layered instead of rounded.
Step 1: Ingredients
2/3 cups white sugar (use pure candy sugar for best results)
1 Tablespoons water plus 1 1/4 Teaspoon water
1/2 teaspoon vanilla extract
1/2 to 3/4 Cup chocolate chips (milk chocolate is best but semi-sweet is good also or use any chocolate and chop into small pieces)
1/2 cup of favorite nuts (toasted almond is my favorite but we used cashews this time)
Step 2: Butter your Foiled Lined Pan
Butter the foil in the pan..
To butter the foil I like to use an empty wrapper from a stick of butter.
After we finish a stick of butter I fold the wrapper and place in the refridgerator.
When I need to butter a pan I just pull a wrapper out and use that.
Step 4: Add Sugar and Water
Stir well and continue cooking over medium-high heat.
Insert thermometer into saucepan.
Note do not let the bottom of the thermometer rest on the bottom of the pan as you will not get as accurate temperature.
For best results have the thermometer end a little above the bottom of the pan.