Almond Toffee

1.Place almonds in baking pan. Bake in a 350 oven shaking pan occasionally until golden brown. About 10-12 minute When cool, finely chop.

2.In a 5-6 qt pan over medium-low heat stir sugar butter corn syrup and salt and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium high and cook, stirring occasionally until mixture is golden brown (300 degrees on candy thermometer)about 10-15 minutes. Remove from heat and carefully stir in vanilla and 1/2 the almonds. Immediately pour onto a 10 x 15 inch baking pay with 1 inch tall sides. Let toffee cool at room temp until set for at least 30 minutes.

3.Place chocoate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to simmer put pan over and remove from the heat and let stand stirring occasionally until melted and smooth.

4.Pour over toffee and spread. Sprinkle with remaining almonds. Let stand for at least 1 hr then gently twist pan to remove and break into pieces. Store chilled airtight for up to 1 month.