-
1
Position a rack in the center of the oven and preheat the oven to 350F.
-
2
Place the almonds in a cake or pie pan and toast in the oven for 12 to 14 minutes, until light golden.
-
3
Stir the almonds every 5 minutes as they are toasting to ensure they brown evenly.
-
4
Remove the pan from the oven and cool completely on a rack, then chop the almonds finely.
-
5
Line a 7 x ll-inch (2-quart) rectangular baking pan with aluminum foil so that the foil fits snuggly in the pan and hangs a bit over the edges.
-
6
Using a paper towel, oil the foil that lines the inside of the pan.
-
7
Sprinkle 3/4 cup of the chopped toasted almonds over the bottom of the pan.
-
8
Melt the butter in a 3-quart heavy-duty saucepan over medium heat.
-
9
Add the sugar, water, and salt and cook, stirring constantly with a heat-resistant spatula, until the mixture registers 260F on a candy thermometer.
-
10
Immediately stir in 1/2 cup of the chopped almonds and continue cooking the mixture until it becomes golden brown and registers 290 on the candy thermometer.
-
11
Immediately stir in the vanilla and baking soda.
-
12
Be careful as the mixture will bubble and foam.
-
13
Turn the toffee out into the prepared pan and spread it evenly in the pan and to the edges.
-
14
Immediately sprinkle the top of the toffee evenly with the chocolate.
-
15
Let it stand for 2 minutes, until the chocolate begins to melt.
-
16
Use a small offset spatula to spread the chocolate evenly over the top of the toffee.
-
17
Sprinkle the top of the chocolate evenly with the remaining 3/4 cup of chopped toasted almonds.
-
18
Let the toffee set up at room temperature until firm, about 30 minutes, then refrigerate for 15 minutes to set the chocolate.
-
19
Lift the toffee from the pan by holding the overhanging edges of foil.
-
20
Peel the foil away from the toffee and break the toffee into small pieces.
-
21
Serve at room temperature.
