Tired of that study grind? So are we. There’s no better break than a food break, so we decided to spend a quick 20 minutes making ourselves some delicious toffee instead. It’s a great way to relieve stress by chopping nuts and cracking toffee. Plus, the toffee makes for great self-motivation. One hour of studying = one generous chunk of toffee.

Toffee

  • Prep Time:10 minutes
  • Cook Time:10 minutes
  • Total Time:20 minutes
  • Servings:10-12 servings
  • Easy

    Ingredients

  • 1 cup raw almonds
  • 1 cup butter, unsalted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Photo by Smita Jain
Photo by Smita Jain
  • Step 1

    Chop almonds into uneven pieces.

    Photo by Smita Jain
    Photo by Smita Jain
  • Step 2

    Butter a baking sheet or line it with parchment paper. Spread chopped nuts evenly over baking sheet.

    Photo by Smita Jain
    Photo by Smita Jain
  • Step 3

    Toast in oven for about seven minutes as it preheats to 300°F. Take it out at the four minute mark, shake the nuts around, and put back in oven for remaining three minutes.

    Photo by Jocelyn Hsu
    Photo by Jocelyn Hsu
  • Step 4

    In a saucepan over medium-high heat, melt cubed butter, sugar, vanilla extract, and salt. Stir the mixture until it becomes a beautiful caramel (the color of a raw almond).

    Photo by Jocelyn Hsu
    Photo by Jocelyn Hsu
  • Step 5

    Spread caramel evenly over toasted nuts.

    Photo by Jocelyn Hsu
    Photo by Jocelyn Hsu
  • Step 6

    Sprinkle chocolate chips evenly over caramel. After a minute or two, use a butter knife to spread chocolate into an even layer.

    Photo by Smita Jain
    Photo by Smita Jain
  • Step 7

    Sprinkle with salt crystals or more chopped nuts (optional).

    Photo by Smita Jain
    Photo by Smita Jain
  • Step 8

    Place in refrigerator for at least an hour.

    Photo by Jocelyn Hsu
    Photo by Jocelyn Hsu
  • Step 9

    Take out and crack into smaller pieces. Enjoy!

    Photo by Jocelyn Hsu
    Photo by Jocelyn Hsu