These nutty, crunchy, buttery toffee bars come courtesy of my friend in cooking club, who adapted the recipe from Martha Stewart. Here is a link to the original recipe. She used semi-sweet chocolate instead of dark chocolate so go with your deep desire on that one. I can't wait to try these myself - I've kind of always wanted to pour hot toffee in a pan, let it cool and then break it apart into pieces. A note from another friend in cooking club is to possibly score the toffee before it cools to make breaking it up easier.
1/4 pound almonds (I think any other nut would also be fine, pecans or hazelnuts sound great)
3 cups (6 sticks) salted butter (yikes! but worth every calorie!)
3 cups sugar
1 pound semi sweet or dark chocolate
Preheat oven to 350 degrees. Toast nuts on baking sheet, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large ziplock bag and pound nuts until coarsely ground.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly. Let cool until toffee is slightly hardened. Run a knife along the edges of the baking sheet to make toffee easier to remove.
In a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour. To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces.
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