Been using this toffee recipe for years. Never had a bad batch. It's rather like Almond Roca; tender crisp, doesn't stick to teeth or dental work and is wonderful
2 cups lightly toasted almonds, finely minced
1 cup sugar
1 cup brown sugar
1 pound butter
12 ounces semi-sweet chocolate chips (plus about 1 tablespoon butter)
1 teaspoon vanilla
2 teaspoons baking soda
Place the butter, brown sugar and granulated sugar in a large saucepan over a medium high heat.
Stirring constantly until the mixture comes to a full, rolling boil to 290 degrees.
Remove from heat and quickly stir in vanilla and baking soda.
The baking soda will cause the toffee mixture to foam a bit; this is good, it helps to aerate the toffee giving it a crisp but not hard or brittle like, finish when cooled.
Mix in about a cup of the toasted almonds.
Pour mixture into butter cookie tray.
Allow to cool slightly, then melt the chocolate with butter in microwave. Spread over the cooling toffee and sprinkle with remaining toasted almonds.
Allow to cool overnight, then break into pieces.
Another option is to forgo the melted chocolate over the top of the toffee and instead, allow the toffee to cool over night, break into pieces and then dip into melted chocolate and then into the toasted almonds, covereing both sides of the toffee
Easy to make, easier to over indulge in