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Preheat oven to 350 degrees F (177
degrees C).. Place almonds on a baking sheet and bake for about 8 - 10 minutes, or
until golden brown and fragrant. Set aside to cool.
Once the nuts
have cooled to
room temperature, place in a food processor, fitted with a metal blade, and pulse
the almonds until they are finely chopped. Sprinkle half of the nuts in an 8
inch by 10 inch (20 cm x 25 cm) rectangle on a buttered or oiled baking sheet. Set
aside.
In a medium-sized, heavy
saucepan combine the brown sugar, water and butter. Have the baking
soda and vanilla extract ready. On medium heat bring the sugar mixture to
boil, stirring as little as possible, until the mixture reaches 285 degrees F (140
degrees C) (soft-crack stage) on a candy thermometer. Immediately remove the
saucepan from the heat as the temperature will continue to rise to 290 degrees F
(145 degrees C). Add the baking soda and vanilla extract and stir to
combine.
Immediately evenly pour
this mixture over the nuts on your baking sheet. Place the chocolate squares
over the hot toffee. After a few minutes the chocolate will be soft enough
to spread with an offset spatula in an even layer over the toffee. Sprinkle
the remaining chopped almonds over the melted chocolate.
Cool completely and then
cut into desired shapes using a sharp knife.
Store in
an airtight container at room temperature for about 7 - 10 days.
Makes one pound.
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