Ingredients
1 tablespoon plus 2 cups butter, divided2 cups sugar1 cup slivered almonds1/4 cup water1 teaspoon salt1 teaspoon vanilla extract1 package (11-1/2 ounces) milk chocolate chips, divided1/2 cup finely chopped almonds
Preparation
Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla.
Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-sized pieces. Store in an airtight container.
