2 cups white sugar
1/4 cup water
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 cups dark chocolate, chopped
2 cups milk chocolate, chopped
2 cups finely chopped toasted almonds
Materials and Tools:
candy thermometer
Grease two sheet pans with butter. Melt the butter, sugar, water and salt over a low flame, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. When the mixture has reached 305 degrees Fahrenheit, turn off the heat and stir in the vanilla. Pour into sheet pans and set in the fridge to let the toffee cool. Once the toffee has cooled, remove it from the refrigerator. Melt the two types of chocolate over a double boiler, stirring to combine. Once the chocolate has melted, pour it onto the toffee, smooth with a rubber spatula and then sprinkle the chopped toasted almonds on top. Work quickly, because you don’t want the chocolate to cool before the almonds stick! When the chocolate has cooled, use your hands to crack it into pieces. Pack them in a tin and enjoy.