Mahogany Buttercrunch Toffee

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 cups blanched sliced almonds
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons water
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 6 ounces semisweet chocolate (coarsely chopped or chips)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
• 3 watch carefully, they go from getting hot to dark brown in just a few seconds!
• 4 cool to room temperature.
• 5 in a food processor pulse the almonds until they are finely chopped.
• 6 sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
• 7 set aside.
• 8 in a medium, heavy saucepan combine the brown sugar, water and butter.
• 9 have your baking soda and vanilla extract ready.
• 10 over medium heat bring the sugar mixture to boil.
• 11 stir occasionally to prevent burning until the mixture reaches 285 degrees f. (soft-crack stage).
• 12 immediately remove the saucepan from the heat as the temperature will rapidly rise.
• 13 immediately add the baking soda and vanilla extract.
• 14 pour this mixture over the nuts on your baking sheet.
• 15 quickly scatter the chocolate over the hot toffee.
• 16 press lightly so it starts melting.
• 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.
• 18 spread the remaining chopped almonds over the melted chocolate.
• 19 cool completely and break into irregular pieces using a sharp knife.
• 20 store in an airtight container at room temperature for about one month.
• 21 makes one pound.
• 22 can be doubled.