Kiss your 2015 health goals goodbye.

I’m both sorry, and you’re welcome.

This toffee makes for a lovely dessert, and is easier than I could have ever expected candy making could be. We made 2 batches of this toffee this Christmas and gifted about half of it out to friends and family. I can’t take all the credit for this magical item, however. Ktams is the true brains behind the butter in this mouth-watering, crunchy, four ingredient masterpiece. I’m just here for the spoils (and to share the recipe).

Four Ingredient Toffee

Ingredients

• 2 c salted butter
• 2 c white sugar
• 2 c bittersweet chocolate chips
• 1 c roasted almonds

Method

This recipe works with high temperatures for stove top–I suggest using a silicon spatula for this recipe. It is also important to keep the toffee moving around the entire pot, especially around the thermometer–otherwise you may end up with uneven heating. Avoid touching or tasting the toffee until it has cooled sufficiently. Toffee burns hurt.

Off to the side, prepare a large baking sheet, lightly greasing the surface with butter. Pre-measure and set the chocolate chips and almonds near the pan. In a large saucepan over medium heat, combine sugar and butter, stirring until the mixture comes to a boil. Insert a candy thermometer into the pot, and cook (stirring continuously!) until the temperature hits 300°F and has developed a rich amber color (see picture below).

Once the proper temperature has been reached, pour it in to the prepared baking sheet. It’s good to note that a level surface yields a more consistent batch–keep an eye on the edges of the pan to ensure that the toffee isn’t leaning toward one end. Allow to sit for a minute to allow the top surface to set. Then top the toffee with chocolate chips, and allow them to melt. Evenly distribute the melted chocolate and sprinkle almonds, pressing slightly into the batch as needed.

Refrigerate 1 hour. Get the toffee started by flexing the pan, then break the batch up with clean, dry hands. This toffee is best stored in an airtight container, either in a cool place for up to 2 weeks or in the freezer for longer. The recipe makes approximately 2 lb of toffee.

Do you have a favorite recipe that is secretly simple?