Chocolate-Almond Toffee

Makes about 2 1/4 pounds

1 pound unsalted butter, cut into 12 pieces
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1 cup roasted whole almonds, coarsely chopped

Line both the bottom and sides of a rimmed baking sheet (about 13x18-inches) with aluminum foil or parchment paper. (If using parchment paper, clip the paper to the sides of the baking sheet with binder clips or clothespins to keep it in place.) Set aside on a heatproof, flat surface near the stove.

Attach a deep-fry or candy thermometer to a medium, heavy-bottomed saucepan. Add the butter and place over medium-high heat until just melted but not bubbling. While whisking, gradually pour in the sugar and salt and cook, whisking the bubbling mixture frequently, until the mixture turns the color of peanut butter and registers about 290°F on a candy thermometer (be careful not to cook it until it smokes), 10 to 15 minutes. If the mixture separates while it is cooking, just keep whisking — it will come together eventually. Working quickly, remove from the heat and carefully whisk in the vanilla, as it will bubble up.

Immediately pour the mixture onto the lined baking sheet. Set aside to cool slightly, about 3 minutes. (Be careful! The baking sheet will be very hot.) Sprinkle evenly with the chocolate and let sit until mostly melted, about 5 minutes. Spread the chocolate with an offset metal spatula or a silicone spatula into an even layer. Sprinkle with the nuts and gently press them into the chocolate with the palms of your hands.

Cool completely at room temperature, at least 3 hours. Using your hands, break the toffee into chunks.

Recipe Notes

• Nuts: Feel free to substitute your favorite chopped, toasted nuts for the almonds here.
• Storage: The toffee can be stored in an airtight container at room temperature for up to 1 week.