1 cup butter
1 cup white sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup finely chopped almonds
½ cup of coconut
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a 8*8 inch baking sheet with raised edges with aluminum foil.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it sit for a minute or two to melt. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate and the coconut, and press slightly.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.