Delicious homemade toffee. This recipe is so easy and simple...no candy thermometer required!
Butter two 9-inch pie plates (or for a thicker toffee use one 10-inch pie plate). You can also pour it into a 9x9 or 9x13 inch dish lined with parchment paper.
In a heavy duty saucepan, add the butter, water and sugar. Cook on HIGH heat, stirring constantly until mixture comes to a boil (it will start to become frothy). Continue stirring until mixture turns a light brown caramel color and starts to thicken.
Sprinkle with the chocolate chips. Let set for a couple of minutes, the heat from the candy will melt the chocolate. Gently spread the melted chocolate with a rubber spatula. Sprinkle with chopped almonds while the chocolate is still warm (nuts are optional).
Let the chocolate set, up to two hours or overnight. When set, break it into pieces and enjoy!
*This recipe for homemade toffee freezes great too! After frozen you will need to let it thaw at room temperature for 30 minutes or more before eating.