Buttercrunch Toffee - almonds

Method

• Using half of the chopped almonds, form an 8-inch (20-cm) circle in an even layer on an ungreased baking sheet.
• Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together.
• Have the baking soda and vanilla measured and ready.
• Cook the mixture over medium heat, stirring as little as possible.
• When the mixture reaches 300F (150C), remove the pan from the heat and immediately stir in the baking soda and vanilla.
• Mix just until combined; dont overstir.
• Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet.
• Using as little movement as possible, spread the toffee to cover the circle.
• Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt.
• Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate.
• Cool completely, until the chocolate is firm.
• Depending on the temperature of your kitchen, you may need to cool it in the refrigerator.
• Remove it once the chocolate has hardened.
• Chop the Buttercrunch Toffee into coarse chunks, then fold the pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
• Feel free to substitute toasted hazelnuts or pecans for the almonds.
• I also like to fleck a few grains of coarse salt over the chocolate before adding the nuts.
• You can substitute milk chocolate for the dark chocolate if you wish.
• Buttercrunch Toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.