Almond Toffee in 17 Minutes

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   ["Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a ""handle.", """.", "Toast the almonds in a skillet or the oven to a fragrant golden brown.", "Combine the butter and sugar in a saucepan over high heat.", "Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine) until mixture darkens to a nutty golden.", "(The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)", "Pour into foil-lined pan, spreading quickly.", "Let cool about 10 minutes.", "Top with chocolate or white chocolate.", "Let melt a few minutes, then spread evenly.", "Press toasted almonds into the chocolate.", "Let cool completely, then break into pieces.", "(Striking it with the tip of a table knife works well for breaking into useful size pieces.", ")."]

* Per serving · 4 servings · Values may vary.

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