Almond Butter Toffee

Every year at Christmas we look forward to receiving a baggie of this amazing toffee from my sister-in-law.  It is seriously mouthwatering and we can never get enough.  We finally broke down and asked her for the recipe and after a few botched batches, we finally got it right.  It's actually quite simple to make once you have a system down. Using a candy thermometer is key. Share this with your family and friends or at your next cookie swap...if you can let it out of your sight!

Prep time: 15 mins
Cook time: 30 mins
Makes: 1 3/4 pounds

INGREDIENTS:
1 cup coarsely chopped unblanched almonds, toasted
1 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup butter or margarine
2 tbsp water
1/2 tsp baking soda
1/2 cup (3oz) semisweet chocolate pieces

DIRECTIONS:
Spread half of nuts on a cookie sheet lined with parchment paper. In medium saucepan (2-3Qts), combine both sugars, butter and water. Cook over medium heat, stirring constantly until sugars dissolve. 

Raise heat and cook until mixture reaches 300 degrees on candy thermometer (hard crack stage). Stir pan frequently so mixture does not burn. Stir in baking soda. 

Remove from heat; quickly and carefully pour onto cookie sheet. Sprinkle with chocolate; wait for chocolate to soften and spread with knife. Top with remaining almonds, pressing lightly. Let cool, then break into pieces. Store in airtight container.