bakekrazy

This Toffee is packed with toasted almonds and layered in chocolate.

2 1/2 cups of whole raw almonds
1 cup unsalted butter (cubed)
1/2 cup of warm water
1 cup sugar
1 teaspoon salt
1 teaspoon light corn syrup
1 cup dark chocolate (chopped)

    Preheat the oven to 350 degrees. Line a half sheet pan with aluminum foil. Place the almonds on the prepared pan and toast in the oven for approximately 10 minutes, until they are a light golden brown. When cooled take 1 cup of the nuts and finely chop them in a food processor. Remove the rest of the nuts and place off to the side and re-line the sheet pan with aluminum for and this time spray with nonstick cooking spray.

    Place the cubed butter in a medium sauce pan over medium heat until it has melted, add the water, sugar, salt and corn syrup.
Stir until the sugar has dissolved, brush down the sides of the pan with water to help avoid sugar crystals. Bring to a boil and insert the candy thermometer. Continue to cook until the candy reaches 240 degrees, then add the whole almonds and stir. Continue to cook until the candy reaches 295 degrees. Pour the candy onto the prepared pan and smooth out to an even layer. Let it cool at room temperature for 5 minutes, then sprinkle half the chocolate onto the candy. Allow it to melt for a minute then spread it over the candy surface. Sprinkle half the chopped nuts onto the melted chocolate and press slightly to help them adhere to the chocolate. Refrigerate the sheet pan to set the chocolate for about 25 minutes. Remove from the refrigerator and flip the toffee over by releasing it from the foil. Melt the remaining chocolate in the microwave, then spread the chocolate onto the candy surface and sprinkle with the remaining nuts. Refrigerate once again for 25 minutes, remove from the refrigerator and break apart into small edible pieces. Store in an airtight container for up to 2 weeks