EASY CHOCOLATE ALMOND TOFFEE

Ingredients:

1 cup chopped almonds

1 lb butter (frozen)

2 cups sugar

2 tablespoons cold water

1 ½ cups chocolate chips (I like Ghirardelli or other premium chocolate)

½ cup sliced almonds

½ cup Milk Chocolate Toffee Bits, optional

Directions:

Line a baking sheet with foil or parchment paper, extending it over edges of pan.

Chop almonds and evenly distribute over parchment paper.

In a 3 - 4 quart heavy saucepan combine  the frozen butter, sugar, and cold water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture should boil at a steady rate over the entire surface.  The butter and sugar will change color when it is ready…it will be a light brown color. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer.  Pour toffee (butter and sugar) over chopped almonds.  Wait a few minutes, then sprinkle the chocolate chips over the toffee.  Wait about 3 minutes to let the chocolate melt, then ,using a spatula (I like to use an angled spatula), spread the melted chocolate chips over the toffee.  Add the sliced almonds and the Milk Chocolate Toffee Bits   and gently press into the chocolate. Carefully Lift the parchment from the baking sheet and set on a cooling rack to let it evenly cool.    Let sit overnight or up to 24 hours in a cool dry place.  Break into pieces (I used a multi pronged ice pick) and store any leftovers in an airtight container.