1 cup butter
5 tsp. water
1 cup sugar
1 tsp. vanilla
1/2 cup toasted almonds (recipe below)
1 (8 oz) milk chocolate bar
1/2 cup finely chopped walnuts (optional)
Line a 9x13 pan with foil, spray with Pam.
In a heavy saucepan mix butter, water and sugar. Bring to a boil, stirring constantly, and cook until candy thermometer registers 275 degrees and NO MORE (candy will be golden brown and leave the sides of the pan). Remove from heat and add vanilla and toasted almonds. Pour into lined pan. Break chocolate bar into small pieces and sprinkle over top of toffee. When chocolate starts to melt, spread evenly over top of toffee with a knife. Sprinkle with walnuts, if desired. Allow to cool for 12 hours. Break into pieces. Makes about 1 1/2 pounds of candy.
Toasted Almonds - Spread 1 cup blanched slivered almonds in a shallow pan and coat with 1 tsp. salad oil or melted butter. Roast in oven at 300 degrees for 15-20 minutes, stirring often.
