The recipe I use calls for 2 c sugar and 1/2 c butter (unsalted) and no salt. When I want to make it chocolate toffee I acutally mix 2 oz of chopped chocolate into the toffee before spreading it onto a sheet. That gives it the chocolate taste and none of the trouble of getting the chocolate to stick when I break the toffee.
-A balanced diet is a cookie in each hand
I have pretty much stopped trying to get the chocolate to stick. It always pops off when I break it up. I wouldn't put it in the freezer. Let it bond at room temp.
I don't think there is much "savory" about toffee--sweet sweet sweet.
I would suggest adding just a couple pinches of salt if you want it a little less sweet...just tailor it to your own taste...but you have the basic idea down so just throw some salt in there and try another batch...
I do agree that a pinch of salt will help but even moreso would be to use MILK chocolate instead of Semi Sweet chocolate. This is coming from someone who adores semi sweet but I found it to be sickly sweet whereas the milk chocolate was just perfect. I make tons of this for gifts and I always stick it in the freezer. It helps break it up easier and my chocolate always sticks. I did learn that if your tofee seperates, add 2 teaspoons hot water and it will come together. Make certain that the toffee is an amber color when done.
One thing I do that may help in your case is to pan fry my almonds in a little butter and salt until they are browned (Not Burned) and toasted.. Then I let it dry out slightly and pat off any extra butter.
I then add these toasted almonds to my Toffee for a wonderful flavor. Just something to consider if you are fan of toasted nuts.
Good idea...when making toffee I either roast the nuts first or I add the nuts like 20 degrees before the final temp so they cook...roasted or cooked nuts always have more flavor then non...good idea brad