Tammy's Christmas Toffee - Tastes like See's

Originally from the Lion House Christmas Cookbook

ENGLISH TOFFEE

2 cups salted butter

3 Tbsp + 1 tsp water

2 cups sugar

2 tsp vanilla

1 cup Toasted Almonds (recipe below) , although Tammy doesn't toast hers I found out

2 - 8 oz milk chocolate bar (I use Guittard milk chocolate wafers)

1 cup finely chopped almonds (or walnuts)

Have your ingredients prepared, measured and ready. Grease a large cookie sheet/jelly roll pan with butter.

In a heavy saucepan mix butter, water, and sugar. Bring to boil and cook at highest heat, stirring constantly, until golden brown and candy leaves sides of pan. (Tammy uses a candy thermometer and once it hits 309 degrees...) ...remove from heat and add vanilla and toasted almonds. Pour onto greased cookie sheet. Spread it out as much as you can. It will not quite fill the pan. Using a pizza roller, start making your squares, going over and over your lines as it cools. You will need to use a knife to score in near the edges, as the pizza peeler won't reach there. Continue until pretty cool and starts breaking apart into squares. 

Melt a bowl of milk chocolate (drizzle less than a tsp in before microwaving for 30 seconds at a time, stirring between)

Have a bowl of finely chopped walnuts ready as well.

Using a giant fork and a flat stiff spatula, dip your toffee into chocolate until it is coated lightly. Use the straight spatula to scrape off too much excess chocolate. Then dip that into the almonds and coated all sides. Place each peace on parchment paper to finish cooling/setting. 

You can taste right away, but it is best after about 12 hours. Store in air tight container.

TOASTED ALMONDS

Spread 2 cups blanched slivered almonds in shallow pan and coat with 2 tsp salad oil or melted butter. Roast in oven at 300 degrees for 15 to 20 minutes, stirring often.