Almonds (3 cups)
into large chunks – just a rough cut. Set aside these go into the toffee.
Line a baking sheet pan with parchment paper - set aside. In a food processor grind the remaining almonds into a coarse meal. Place almond meal on the baking sheet with the parchment paper.
Unsalted Butter (2 cups)
Salt (1 tsp)
to pot and melt completely then slowly add your
Granulated Sugar (2 cups)
while stirring continually. Add your
Water (1 Tbsp)
Light Corn Syrup (1 Tbsp)
and continue to stir. The sugar will at first sink to the bottom of the pot. It will gradually melt and begin to incorporate into the butter. Then the mixture will begin to turn to look like taffy and change color.
I cooked it until it reached 300 degrees F (150 degrees C) with a candy thermometer. You must be very careful working with this stuff not to get burned. Do not touch any of the candy mixture.
Once your temperature reaches about 280 degrees F (137 degrees C) or so add your
Vanilla Extract (1/2 Tbsp)
and roughly chopped almonds to your sugar mixture. This will bring down your temperature. Continue to stir vigorously at this point it will look like it as separated but continue to stir and it will all come together and bring it up to 300 degrees F (150 degrees C). Once it reaches 300 degrees F (150 degrees C) remove from heat and continue to stir for about 5 minutes.
Then pour your hot candy mixture on top of the almond meal and spread with an offset spatula to make smooth and even. While your candy is still hot add your chocolate. This way the heat from the candy will melt it nicely for you.
Then sprinkle with the
Chocolate (2 cups)
on top and spread with an offset spatula to smooth it out and sprinkle with a little more of the almond meal. I place it in the refrigerator for 30 minutes. Remove and break up into pieces.