Title: Almond toffee
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2 c  Packed brown sugar
      1 c  (2 sticks) butter
    1/4 c  Water
      1 tb Vanilla extract
    1/2 ts Baking soda
      1    12-ounce package chocolate
           -chips
  1 1/2 c  Sliced, toasted almonds,
           -coarsely chopped
 
  Lightly grease a 10 x 15-inch baking sheet. Set aside.
  
  In a large heavy saucepan, combine the brown sugar, butter, and water
  and bring slowly to the boil, stirring occasionally to prevent
  burning. Insert a candy thermometer and cook until the mixture
  reaches 285 degrees F.~ (soft-crack stage). Remove from the heat and
  quickly stir in the vanilla and baking soda. Immediately pour onto
  the greased baking sheet. Sprinkle the chocolate chips over the hot
  toffee. Let sit for 5 minutes, then spread evenly over the surface of
  the toffee with a spatula. Sprinkle the nuts evenly over the top.
  Cool completely. Break the hardened toffee into pieces and store in
  an airtight container.
  
  Makes about 1 1/2 pounds