Almond Butterscotch Toffee - almonds

Method

• Position a rack in the center of the oven and preheat the oven to 350F.
• Place the almonds in a cake or pie pan and toast in the oven for 12 to 14 minutes, until light golden.
• Stir the almonds every 5 minutes as they are toasting to ensure they brown evenly.
• Remove the pan from the oven and cool completely on a rack, then chop the almonds finely.
• Line a 7 x ll-inch (2-quart) rectangular baking pan with aluminum foil so that the foil fits snuggly in the pan and hangs a bit over the edges.
• Using a paper towel, oil the foil that lines the inside of the pan.
• Sprinkle 3/4 cup of the chopped toasted almonds over the bottom of the pan.
• Melt the butter in a 3-quart heavy-duty saucepan over medium heat.
• Add the sugar, water, and salt and cook, stirring constantly with a heat-resistant spatula, until the mixture registers 260F on a candy thermometer.
• Immediately stir in 1/2 cup of the chopped almonds and continue cooking the mixture until it becomes golden brown and registers 290 on the candy thermometer.
• Immediately stir in the vanilla and baking soda.
• Be careful as the mixture will bubble and foam.
• Turn the toffee out into the prepared pan and spread it evenly in the pan and to the edges.
• Immediately sprinkle the top of the toffee evenly with the chocolate.
• Let it stand for 2 minutes, until the chocolate begins to melt.
• Use a small offset spatula to spread the chocolate evenly over the top of the toffee.
• Sprinkle the top of the chocolate evenly with the remaining 3/4 cup of chopped toasted almonds.
• Let the toffee set up at room temperature until firm, about 30 minutes, then refrigerate for 15 minutes to set the chocolate.
• Lift the toffee from the pan by holding the overhanging edges of foil.
• Peel the foil away from the toffee and break the toffee into small pieces.
• Serve at room temperature.