Toffee

Ingredients

2 C. butter (4 sticks; use butter only)
3 Tbs. water
2 C. granulated sugar
3/4 tsp. vanilla
1/2 tsp. salt
10 oz. milk chocolate, chopped
3/4 C. chopped toasted almonds (see note)
Directions

In large heavy skillet or saucepan, combine butter, water, sugar, vanilla and salt. Melt over medium-high heat. Stir constantly and rapidly with wooden spoon, brushing down sides of pan from time to time with wet brush. Continue cooking and stirring until mixture starts to turn tan. The darker the color the more crystalline the toffee.
Pour mixture onto rimmed baking sheet. Sprinkle with chocolate. When chocolate looks glossy all over, spread with spatula then sprinkle with almonds, pressing nuts lightly into chocolate. Cool 8-12 hours. Break into chunks.
Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them
Yield: about 3 lb.
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