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1
Preheat oven to 350 degrees F.
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2
Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
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3
Watch carefully, they go from getting hot to dark brown in just a few seconds!
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4
Cool to room temperature.
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5
In a food processor pulse the almonds until they are finely chopped.
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6
Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
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7
Set aside.
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8
In a medium, heavy saucepan combine the brown sugar, water and butter.
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9
Have your baking soda and vanilla extract ready.
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10
Over medium heat bring the sugar mixture to boil.
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11
Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
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12
Immediately remove the saucepan from the heat as the temperature will rapidly rise.
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13
Immediately add the baking soda and vanilla extract.
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14
Pour this mixture over the nuts on your baking sheet.
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15
Quickly scatter the chocolate over the hot toffee.
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16
Press lightly so it starts melting.
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17
After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
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18
Spread the remaining chopped almonds over the melted chocolate.
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19
Cool completely and break into irregular pieces using a sharp knife.
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20
Store in an airtight container at room temperature for about one month.
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21
Makes one pound.
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22
Can be doubled.
