6 oz. chocolate chips
1 cup sugar
2 tsp. water
1/2 cup chopped almonds
1 tsp. vanilla extract
1 cup butter
Melt the butter, sugar and water in a saucepan (must be large enough to hold double the volume of the butter/sugar mixture). **Use low heat to prevent separation later.
-Stir the mixture constantlywhile heating over medium to medium high heat. The mixture will bubble and foam as the water boils off (this can take a while). The volume of the mixture will increase at this point, the mixture will then collapse and thicken and the temperature will start to rise again. Remove the pan from the heat once it passes 300 degrees F and before it reaches 320 degrees.
-Stir in the vanilla and pour the mixture onto a parchment covered baking sheet (I butter or spray it too). Spread the mixture out. While the toffee is still hot, sprinkle with the chocolate chips and let them sit for a few minutes to melt. Then spread the chocolate smoothly over the toffee and sprinkle with almonds. Let it cool completely before breaking into pieces.
