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1
Coat a metal rolling pin, pizza wheel, and marble board or the back of a baking sheet with the vegetable oil; set aside.
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2
Cut the butter into a few pieces and melt in a 3-quart heavy-bottomed saucepan over low heat.
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3
Add the sugar, the water, and the salt; increase the heat to medium and cook the mixture until it registers 260F on a sugar thermometer (about 10 minutes), stirring constantly with a wooden spoon or heatproof spatula.
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4
Add 1/2 cup of the almonds and continue cooking until the mixture becomes golden brown and registers 305F on the thermometer (about 8 minutes), stirring constantly.
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5
Remove the pan from the heat and carefully pour the mixture onto the oiled board.
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6
With the oiled rolling pin, quickly spread out the mixture very thin.
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7
It is necessary to work fast, because the mixture sets up rapidly and becomes too brittle to cut.
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8
While still warm, with the oiled pizza wheel score the toffee into pieces that are 1 1/2 inches long and 1/2 inch wide.
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9
Let these centers set until cooled to room temperature (about 30 minutes).
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10
Melt and temper the chocolate (see pages 2530).
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11
Either dip the toffee in chocolate immediately, or store it in a tightly covered container at room temperature.
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12
If left exposed to the air, the toffee will absorb moisture and become soft.
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13
Line 3 baking sheets with parchment or waxed paper.
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14
Sprinkle the remaining 2 cups almonds on one of the prepared baking sheets.
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15
Dip a toffee piece into the tempered chocolate, coating it completely.
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16
With a dipper or fork, remove the toffee from the chocolate, gently shake off the excess chocolate, and drop the toffee into the chopped almonds.
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17
Roll the toffee in the almonds, coating it thoroughly, and turn out onto the paper-lined sheets to set up completely, or chill in the refrigerator for 15 minutes.
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18
In a tightly covered container wrapped in several layers of aluminum foil, the toffee will keep for 2 months in the refrigerator.
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19
Substitute milk chocolate for the bittersweet chocolate.
