Sugar, butter, chocolate, and nuts—what more do you need in a dessert? This traditional English toffee is perfect for sharing during holiday treat exchanges or any time you need a sweet, little snack.

Preparation

Line a 9x13-inch baking sheet with parchment paper and set aside.

In a heavy-bottomed saucepan over medium-low heat, combine the cubed butter, sugar, and almonds. Stir gently with a wooden spoon until the butter melts and the sugar dissolves completely. 

Clip a candy thermometer to the side of your pan, making sure it doesn't touch the bottom.

Bring mixture to a boil, then cook over medium heat, stirring occasionally, for 15–20 minutes, until the mixture thickens and turns a rich amber color. Remove from heat as soon as the thermometer reads 300°F.

Carefully pour the hot mixture into the prepared baking sheet, using a heatproof spatula to smooth it into an even layer. Let the toffee sit for 1–2 minutes, then sprinkle chocolate chips evenly across the top. Let the residual heat soften the chocolate for 2 minutes, then use an offset spatula to spread them into a smooth, even layer. Sprinkle the remaining almonds over the warm chocolate.

Let toffee cool completely at room temperature for at least 2 hours. Once set, lift the hardened toffee out of the pan and use a sharp knife or your hands to break it into bite-sized shards. Store the pieces in an airtight container at room temperature for up to two weeks.