Buttercrunch Toffee

Step 1: Preheat oven to 350 degrees F.

Step 2: Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.

Step 3: Once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.

Step 4: Sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet. Set aside.

Step 5: In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have the baking soda and vanilla extract ready.

Step 6: Bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (soft-crack stage) on a candy thermometer.

Step 7: Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F.

Step 8: Add the baking soda and vanilla extract and stir to combine.

Step 9: Immediately pour this mixture evenly over the nuts on your baking sheet.

Step 10: Place the chopped chocolate over the hot toffee.

Step 11: After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.

Step 12: Sprinkle the remaining chopped almonds over the melted chocolate.

Step 13: Cool completely and then cut into desired shapes using a sharp knife.

Step 14: Store in an airtight container, at room temperature, for 7 - 10 days.