Almond Crunch Toffee

• 1-1/2 teaspoons plus 1 cup butter, softened, divided
• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon salt
• 1 cup sliced almonds
• 1/2 teaspoon baking soda
• 8 ounces dark chocolate candy bars, chopped
• 1 cup chopped pecans, toasted
• 1/4 cup dry roasted peanuts, chopped
• 3 tablespoons chocolate-covered coffee beans, halved
• 4 ounces white baking chocolate, chopped

1. Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240u0b0 (soft-ball stage), stirring occasionally.
2. Stir in almonds. Cook until candy thermometer reads 300u0b0 (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.
3. Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm.
4. In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm.
5. Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

butter, sugar, water, salt, almonds, baking soda, pecans, peanuts, chocolatecovered coffee beans, white baking chocolate

Taken from www.tasteofhome.com/recipes/almond-crunch-toffee/ (may not work)