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1
Place almonds in a baking pan.
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2
Bake at 350, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes.
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3
Watch carefully; nuts can burn quickly!
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4
Remove from oven and let cool.
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5
When cool enough to handle, finely chop.
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6
In a 5- to 6-quart heavy pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved.
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7
Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300 on a candy thermometer), 10 to 15 minutes.
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8
Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up).
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9
Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides.
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10
Let toffee cool at room temperature until set, at least 30 minutes.
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11
Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl.
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12
Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat.
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13
Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
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14
Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level.
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15
Sprinkle remaining almonds evenly over chocolate.
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16
Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).
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17
To remove, gently twist pan to release toffee, then chop or break into chunks.
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18
Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.
