CHOCOLATE-ALMOND BUTTERCRUNCH TOFFEE
Steps:
- 1. Line a baking sheet with parchment or a silicone baking mat. 2. Sprinkle half the nuts into a rectangle about 8' x 10" on the baking sheet. 3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy. 4. Immediately remove from heat and stir in the baking soda and vanilla. 5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don't overwork it.) 6. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. 7. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands. 8. Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.
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