Toffee: Preheat oven to 350 degrees F (177
degrees C). Place almonds on a baking sheet and bake them for 8-10 minutes, or
until lightly browned and fragrant. Once the nuts
have cooled to
room temperature, roughly chop one cup of the almonds. Set aside. Take the remaining cup of
almonds and place in a food processor, fitted with a metal blade. Pulse
the almonds until they are finely chopped. Set aside.
11 x 17 inch (28 x 43 cm) baking sheet. Place the prepared baking sheet on a
butter in a large heavy
saucepan over medium to medium-high heat. Once the butter has melted (do not let it brown),
stir in the sugar, water and corn syrup. Stir until the sugar has
completely dissolved. Once the mixture boils, immediately stop stirring. Brush
down any sugar crystals clinging to the sides of the saucepan with a pastry
brush dipped in water. Clamp a candy thermometer to the side of the saucepan and
cook, without stirring, until the mixture reaches the hard crack stage
(300 degrees F) (149 degrees C). This will take about 15 minutes. (If you find
the sugar syrup browning unevenly, swirl the saucepan from time to time.)
remove the saucepan from the heat and stir in the vanilla extract and the one
cup (85 grams) of roughly chopped almonds. Quickly pour the toffee in an even layer on
the prepared baking sheet. Carefully place the chopped chocolate
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 one cup (85 grams) of finely chopped almonds over the melted chocolate.
Cool completely, either at room
temperature or in the refrigerator, and then
cut or break into irregular pieces.
the toffee, in an airtight container at room temperature, for about 7-10 days.
It can also be frozen for about a month,.
2 - 2 1/2
pounds (900 - 1025 grams).