| | Directions |
- Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
- Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
- Remove from heat and stir in vanilla until well combined.
- Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
- Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with chopped almond topping.
- When chocolate has totally set, carefully flip over (it's okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle chopped almonds on top.
- Allow to set, then break into bite-size pieces.
- Store in an airtight container.
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Servings: 18
|  | | Ingredients | | - | | 1 pound butter - melted |
| - | | 1 pound granulated sugar |
| - | | 3 ounces water |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon vanilla extract |
| - | | 1 pound chopped almonds |
| - | | 24 ounces semi-sweet chocolate morsels |
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