|Light brown sugar||1 1⁄3 Cup (21.33 tbs), packed|
|Toasted blanched almonds||2⁄3 Cup (10.67 tbs), coarsely chopped|
|Milk chocolate bars||1 Ounce (3 Bars)|
|Toasted blanched almonds||1⁄2 Cup (8 tbs), coarsely chopped|
Combine the butter and sugar in a heavy 2-quart saucepan.
Place over low heat and stir constantly until the mixture comes to a boil.
Continue cooking, stirring occasionally, until a small amount dropped in cold water is brittle (290° on a candy thermometer).
Add 2/3 cup coarsely chopped almonds.
Immediately pour into a well-greased 13 x 9-inch pan.
Let stand until the mixture is set but still warm.
Arrange the chocolate bars on top of the warm toffee.
As the chocolate softens, spread with a spatula.
Sprinkle with the remaining chopped almonds.
Press in lightly.
Cool thoroughly, then break into irregular pieces.