2 c. blanched sliced almonds
1 1/4 c. (firmly packed) light brown sugar
2 tbsp. water
1/2 c. unsalted butter
1 tsp. pure vanilla extract or 1 vanilla bean
1/4 tsp. baking soda

TOPPING:

2 (3 oz.) bars bittersweet or semi-sweet chocolate broken into squares or chopped

EQUIPMENT:

Nonstick, greased, or buttered cookie sheet

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 350 degrees F. Place the almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. Cool completely.

In a food processor with the metal blade, pulse the almonds until they are chopped very finely, but not powder fine. Sprinkle half the nuts over a 7x10 inch area on the prepared cookie sheet. Place it near the range. Also have the vanilla and baking soda near the range.

In a heavy, medium sized saucepan, preferably with a nonstick lining, combine the brown sugar, water and butter - stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285 degrees F. (Soft crack stage - syrup dropped into ice water creates threads.) Immediately remove the saucepan from the heat because the temperature will continue to rise. Add the vanilla and baking soda. Pour the toffee mixture evenly in a 7x10 inch rectangle on top of the nuts.

Immediately scatter the chocolate squares over the hot toffee. Press the squares lightly with your finger so they start melting. After about 5 minutes the chocolate will be soft enough to spread with a long metal spatula in an even layer over the surface of the toffee. Dust the chocolate with the remaining chopped almonds. Cool completely and break into irregular pieces. Keeps about 1 month.