English Toffee with Almonds

First, generously spray a cookie sheet with nonstick spray, set aside. Process the almonds to a medium crush for topping, set aside.

In a medium saucepan, combine butter, sugar and water. Cook and occasionally stir over medium heat to 300ºF. This should take about 25 minutes or so. Use a candy thermometer! (Note: Be careful not to leave the stove after the candy reaches 250ºF or so; it comes to hard crack stage very quickly and can burn in a heartbeat!)

As soon as the candy reaches the hard crack stage, pour the molten toffee onto the greased cookie sheet.
It should level out to a nice thickness on its own but you can shimmy the pan back and forth to level it more.

When the hot toffee gets a firm skin starting to cool on top, sprinkle the chocolate chips. Let the chips soften on the hot toffee and spread them with a spatula to cover. Immediately sprinkle the crushed almonds on the wet chocolate.

Chill and break into manageable pieces. Enjoy mes amis!