In a saucepan, melt the butter and then add the granulated sugar and 1 tablespoon water. Bring the mixture to a rolling boil and cook to 260 degrees F.
Stir in the raw almonds and continue cooking to 290 to 300 degrees F. Remove from the heat and add 1 teaspoon vanilla.
Pour the mixture onto a sheet pan. Cool and cover with melted chocolate.
There are recipes that call for roasted nuts. The toffee is cooked to 290 degrees and the roasted nuts are layered on a sheet pan. Next, the toffee is poured over the nuts. We prefer to use raw almonds and roast them in the butter-sugar mixture, which infuses the nutty flavor into the toffee and creates a toffee that isn't overly sweet.
We add a dose of "Vitamin L-O-V-E" which translates to a lot of stirring - absolutely key to a successful batch of toffee.
We use a combination of both milk chocolate and dark chocolate. Our favorites are Belcolade and Callebaut. Callebaut milk chocolate has caramel undertones and marries nicely with the toffee.
A Note From Food Network Kitchens
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.