Ingredients
1c. Sugar
1c. Butter
1/4c. Water
1/2t. Salt
1t. Vanilla
4oz. Milk chocolate
4oz. Bittersweet chocolate
Crushed almonds
Preparation
In heavy sauce pan, bring to boil butter, sugar, water and salt. Continue cooking until candy thermometer reaches 305f. Remove from heat and stir in vanilla. Pour onto buttered cookie sheet and cool completely. Melt 2oz of each chocolate in microwave in bowl for 1min. Stir till melted. Micro additional 30sec if needed. Spread chocolate over toffee and sprinkle with nuts. Cool and repeat on other side. Break into small pieces and store in airtight container in fridge or freezer.
