Buttercrunch Toffee Recipe

2 cups blanched or slivered almonds toasted
1 1/4 cups firmly packed light brown sugar
2 tablespoons water
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoons baking soda
6 oz of bittersweet or semisweet chocolate coarsely chopped

Preheat oven to 350 degrees and place almonds on a baking sheet and bake for about 10 minutes or until golden brown and fragrant. Set aside to cool.

Once the nuts are 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 a 8 inch by 10 inch buttered baking sheet. Set aside.

In a medium 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 a boil, stirring as little as possible, until the mixture reaches 285 degrees F (soft crack stage) n a candy thermometer. Immediately remove the sauce pan from the heat as the temperature will continue to rise to 290 degrees F. Add the baking soda and vanilla extract and stir to combine.

Immediately evenly pour the mixture over the nuts on your baking sheet. Place the chocolate squares over the hop toffee. After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate.

Cool completely and then cut into desired sizes.

Store in an air tight container for 7-10 days at room temperature.