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1
Using half of the chopped almonds, form an 8-inch (20-cm) circle in an even layer on an ungreased baking sheet.
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2
Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together.
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3
Have the baking soda and vanilla measured and ready.
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4
Cook the mixture over medium heat, stirring as little as possible.
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5
When the mixture reaches 300F (150C), remove the pan from the heat and immediately stir in the baking soda and vanilla.
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6
Mix just until combined; dont overstir.
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7
Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet.
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8
Using as little movement as possible, spread the toffee to cover the circle.
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9
Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt.
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10
Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate.
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11
Cool completely, until the chocolate is firm.
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12
Depending on the temperature of your kitchen, you may need to cool it in the refrigerator.
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13
Remove it once the chocolate has hardened.
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14
Chop the Buttercrunch Toffee into coarse chunks, then fold the pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
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15
Feel free to substitute toasted hazelnuts or pecans for the almonds.
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16
I also like to fleck a few grains of coarse salt over the chocolate before adding the nuts.
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17
You can substitute milk chocolate for the dark chocolate if you wish.
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18
Buttercrunch Toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.
