Adapted from Audra's recipe at the Baker Chick
Yields: toffee for days, but still never quite enough...
1 lb butter, unsalted
2 cups dark brown sugar
1 1/2 lb. confectioner's chocolate
1/2 - 3/4 cup blanched almonds, ground
Line a rimmed cookie sheet with foil or parchment paper. Set aside.
In large saucepan, combine butter and brown sugar. Mix using a wooden spoon until the sugar dissolves. Stir occasionally (not often...just enough to keep the sugar from burning) until the syrup reaches just over 275 on a candy thermometer. Keep the syrup at 275 for about a minute longer. Pour immediately into cookie sheet. Gently shake the sheet to spread the toffee evenly over the entire surface.
After cooling slightly blot with a paper towel to pick up any excess oil.
Meanwhile melt half of the chocolate in a double boiler over medium heat or in the microwave in a microwave safe bowl for 30 seconds to a minute at a time until smooth and fluid
Pour the chocolate over hardened syrup. Spread evenly over the surface and sprinkle with half of the ground almonds.
Cool until chocolate is firm, flip and repeat the process on the other side. Break into pieces to serve.
Holy cow, why have I never made this sooner! With toffee like this, I may never touch a heath bar again. Buttery ad sweet. Smooth chocolate paired with the snap of the toffee. And aside from the wait time as the chocolate set up, the candy went together without any hassle. Pure heaven!