Dulce de Leche Toffee

Instructions

1. 1

   Preheat your oven to 160\u00b0C (325\u00b0F) and line a baking sheet with parchment paper.

   Tip: Use a baking sheet that is at least 20 cm x 30 cm in size.

2. 2

   In a medium saucepan, combine the sugar, dulce de leche, and 120ml of heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature of the mixture.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the mixture reaches 115\u00b0C (237\u00b0F).

   Tip: Be careful not to burn the mixture.

4. 4

   Remove the saucepan from the heat and stir in the toffee bits until they are fully incorporated.

   Tip: Let the mixture cool slightly before transferring it to a bowl.

5. 5

   Stir in the softened butter until it is fully incorporated.

   Tip: Add the sea salt and almond extract (if using) to the mixture and stir until combined.

6. 6

   Pour the mixture onto the prepared baking sheet and smooth out the top.

   Tip: Use a spatula to spread the mixture evenly.

7. 7

   Let the toffee cool and set at room temperature for at least 30 minutes.

   Tip: Once set, remove the toffee from the baking sheet and cut it into desired shapes.

8. 8

   Garnish with unsalted butter and serve.

   Tip: Store any leftovers in an airtight container at room temperature for up to 5 days.