|Butter||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Salted almonds||2 Cup (32 tbs), coarsely chopped|
|Light corn syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Milk chocolate||8 Ounce|
Start melting butter in a heavy 2-quart saucepan over low heat.
Gradually add sugar, stirring constantly.
Blend in 1 cup almonds, water, and corn syrup.
Set candy thermometer in place.
Cook over medium heat, stirring a few times, until temperature reaches 300°F (hard crack stage).
Remove from heat and stir in extract.
Quickly pour into buttered 15x10x1-inch jelly roll pan and spread to corners.
Cool slightly; mark into squares with a sharp knife.
Meanwhile, melt chocolate over hot water.
When candy is completely cool, spread melted chocolate evenly over top.
Sprinkle remaining nuts over chocolate.
When chocolate is set, break toffee into pieces.
Store in a covered container.