Method
- Line a rectangular tray with baking paper.
- In a heavy bottomed pot, combine the sugar, butter and water and stir over a medium heat until the mixture becomes a dark golden colour.
- Pour the toffee into the lined tin. Break up the Whittaker’s chocolate blocks into squares and place on top of the hot toffee. As the chocolate melts, use a knife to spread it across the toffee.
- Sprinkle with chopped almonds and sea salt flakes.
- Place the toffee in the fridge and once set, break into pieces and store in an airtight container.
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