English toffee has always been one of my favorite Christmas treats. If a goody plate shows up at our door, the English toffee is always the first treat to disappear! This is the perfect toffee for gift giving or just indulge for your own pleasure! It’s so easy to make and no candy thermometer needed.
Toast the almonds by putting them on a microwave safe plate and microwave for 2 minutes, turning them after one minute.
Line a 9x13 baking sheet with foil.
Arrange the toasted almonds all over on the foil lined baking sheet.
Using a heavy 2 quart saucepan add the butter, sugar, vanilla and salt. Cook over medium/high heat. Stir constantly with a wooden spoon and just when the butter mixture is all melted add in the 1/2 tablespoon hot water. (Be sure to add this before the mixture really starts to cook)
Continue to stir constantly over the heat for about 7 to 9 minutes until color starts to brown. It could even start to smoke lightly at the end of the cooking time. Immediately pour this hot butter mixture over the almonds in the foil lined pan. Pour quickly because it starts to set up fast.
Sprinkle the chocolate chips over the hot mixture. Let the chocolate chips set for about 1 minute. They will begin to melt, then spread the melted chocolate over all the pan with a knife. Sprinkle with the chopped pecans. Pat the pecans very gently into the chocolate with your hands. Let it cool for about an hour so the chocolate chips will set up.