1tablespoonTruly Grass Fed Gheeplus additional for parchment
¾teaspoonpure vanilla extract
¾cupsemi-sweet chocolate chips
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Preheat oven to 350°F., and spread the almonds onto a baking sheet. Toast the almonds for about 4-6 minutes, being careful not to burn. Chop the almonds into small pieces.
Line a cool baking sheet with a piece of parchment, and coat it with some Truly Grass Fed Ghee. This will prevent the toffee from sticking to the paper.
In a non-stick skillet, over medium heat, combine the condensed milk, the tablespoon of Truly Grass Fed Ghee, and vanilla. Continue to cook over medium heat, stirring constantly with a rubber spatula for about 12-14 minutes. At about the 10-12 minute mark, it will become more solid and will darken a bit more as it cooks.
Put the mixture onto the parchment, and spread so that it is about a half inch in thickness.
Place the chocolate chips into a microwavable safe bowl and cook for 30 seconds. Stir and cook in 10 minute increments, stirring in between until completely melted. Pour onto toffee, and spread with a spatula or knife. Sprinkle chopped almonds over the top.
Place into refrigerator to cool for at least an hour before serving.
Store in an airtight container in the refrigerator for up to a week.