Mahogany Buttercrunch Toffee

2 cups blanched sliced almonds
1 1/4 cups firmly packed light brown sugar
2 tablespoons water
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda

Topping:

2 (3-ounce bars) bittersweet or semisweet chocolate (coarsely chopped)

Preheat oven to 350 degrees F (180 degrees C). Place almonds on a cookie sheet and bake them for 10 minutes, or until golden. Cool.

In a food processor fitted with a metal blade, pulse the almonds until they are finely chopped. Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet. Set aside.

In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have your baking soda and vanilla extract ready. Over medium heat bring the sugar mixture to boil. Stir occasionally to prevent burning until the mixture reaches 285 degrees F (140 degrees C) (soft-crack stage) on a candy thermometer. Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C).

Immediately add the baking soda and vanilla extract. Pour this mixture over the nuts on your baking sheet. Immediately scatter the chocolate squares over the hot toffee. Press the squares lightly with your fingers so they start melting.

After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee. Spread the remaining chopped almonds over the melted chocolate.

Cool completely and break into irregular pieces using a sharp knife.

Store in an airtight container at room temperature for about one month.

Source of Recipe: Adapted from Rose Levy Beranbaum's Christmas Cookies