toffee

45 minutes plus cooling time

2.5 cups almonds, chopped and toasted
6 (1.55 ounce) Hershey bars
1 lb butter
2 cups sugar
3 tablespoon water
1 teaspoon pure vanilla extract

line two baking sheets with wax paper. chop and toast almonds. sprinkle about 1.5 cups of the almonds across the two baking sheets. break up the 6 chocolate bars and open them so that you have easy access to them when you need them.

pull out the candy thermometer and vanilla so that you have it handy. in a 3 quart sauce pan, over medium heat, bring the butter, sugar and water to a boil. stir constantly so that it does not burn until it reaches the hard crack stage (300 degrees). this takes quite a while. you will see the mixture start to turn to a caramel color and this is when you know you are getting close!

when you reach 300 degrees, quickly remove from heat, stir in vanilla and pour a thin layer over the nuts on each sheet. it will not fully cover. that is fine. spread with a metal knife or spatula. place the chocolate pieces on the toffee and allow to melt for a few moments. sprinkle remaining nuts on top and lightly press in to chocolate.

once toffee is completely cooled, break into pieces and store in airtight containers. i use the crumbles and small pieces to top ice cream. it is so good.

note: i am a multi-tasker but this is one recipe you need to really focus all of your attention on. please do not plan on making this recipe at the same time you are doing anything else! something will burn, trust me. :)