English Toffee

4 cups dry-roasted chopped almonds (more if necessary)
2 cups butter (salted)
2 cups sugar
¼ cup water
About 1 cup dark dipping chocolate, or to taste

Spread about 3 cups of the almonds across an 11-by-17-inch sheet pan, reserving the rest. Rub the sides of a large, heavy-duty pan with butter. Then add the butter, water and sugar to the center of the pan, avoiding getting sugar crystals on the pan sides. Stir mixture over low heat until sugar is completely dissolved; this may take about 10 minutes. Turn the heat to medium-high and keep stirring. Cook until candy is deep golden brown or the color of dark honey, or to hard-crack stage (when a few drops in a cup of cold water cracks into brittle threads), or thermometer registers 285-290 degrees at Utah altitudes, or until a puff of smoke comes off the candy.

Pour mixture over the nuts. Allow it to cool for 5-10 minutes, then top with chocolate. Evenly spread the melting chocolate with a spatula or gloved hand. Then sprinkle on the reserved chopped nuts.

After toffee is cooled, break into pieces. It should release easily from the pan. Store in airtight containers to prevent it from getting sticky.

Recipe From: Larna E