Mrs. Cheeks' Toffee
1 lb. butter
2 c. sugar
2 c. chopped roasted almonds, divided
(Dry Roasted and Unsalted Almonds, available at Trader Joe’s)
5 T. water
1 lb. milk chocolate, divided
(Either Mercken’s or Wilton’s chocolate candy melts. Mercken’s are available at cake decorating supply stores, and Wilton’s can be found at Michael’s. Both look like quarter-sized chocolate discs.)
Spray a cookie sheet with nonstick cooking spray.
Melt butter in a heavy, 4 quart saucepan. Add sugar and water. Stirring constantly, cook over medium heat until the temperature on a candy thermometer reaches 335 degrees. The mixture will be the color of a brown paper bag. Add 1 c. of the almonds. Pour entire mixture onto cookie sheet, and spread to approximately ¼ to 1/3 inch thickness. While still warm, sprinkle ½ lb. of milk chocolate on top and allow to melt. Using a rubber spatula, spread the melted chocolate over the top of the toffee. Immediately sprinkle with ½ c. almonds. Allow to cool for a couple of hours, until toffee and chocolate harden.
Once toffee and chocolate coating have hardened, flip the cookie sheet over onto a large cutting board.
Melt the remaining ½ lb. chocolate in the microwave on the “defrost” setting for 3 minutes. Stir, and melt on “defrost” for an additional 2 minutes. Stir chocolate again, and spread over the other side of the toffee. Immediately sprinkle remaining ½ c. almonds over melted chocolate, and allow to cool a couple of hours, until chocolate has hardened.