Chocolate-Almond Buttercrunch Toffee

• 2 cups (8 ounces) toasted almonds chopped
• 2 tablespoons water
• 1/2 cup (1 stick) salted or unsalted butter, cut into pieces
• a nice, big pinch of salt
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 6 ounces bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips

1. 1.tine a baking sheet with parchment or a silicone baking mat.
2. 2.tprinkle half the nuts into a rectangle about 8' x 10" on the baking sheet.
3. 3.tn a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.
4. 4.tmmediately remove from heat and stir in the baking soda and vanilla.
5. 5.tuickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don't overwork it.)
6. 6.ttrew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer.
7. 7.tprinkle the remaining nuts over the chocolate and gently press them in with your hands.
8. 8.tool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

water, butter, salt, sugar, brown sugar, baking soda, vanilla, bittersweet

Taken from www.epicurious.com/recipes/member/views/chocolate-almond-buttercrunch-toffee-50033069 (may not work)