Adapted from keyingredient.com
cup unblanched (skin on) whole almonds
(12 oz.) package milk chocolate chips (2 cups)
cup finely chopped pecans
Toast the almonds. The easiest way is to spread them out on a plate and zap them in the microwave for 2-3 minutes, stir after each minute. Times vary with different microwaves, so do a taste test after 2 minutes and see if they need more time. Mine take 2 minutes 30 seconds. Cut the butter into chunks and add it to a 2 quart heavy saucepan. Add the sugar, vanilla and salt. Over medium-high heat, start melting everything together, stirring occasionally. I prefer a Once the butter is completely melted, you need to stir constantly. It takes between approx. 7 and 10 minutes from this point to the finished toffee. The mixture will start to get foamy. Keep stirring. The mixture will gradually start to brown. Pour it onto the sheet of almonds. Don't pause to scrape the pan. It keeps cooking and can start burning if you don't pour it pretty quickly. Use your wooden paddle to spread the toffee to cover all of the almonds. You don't have much time to do this--it hardens quickly. Break the toffee into pieces. I usually break mine into approx. 25 pieces--but you can make it whatever size you want to. Smaller bite-sized pieces are better for party platters. up and tie it with a bow. Add a gift tag, if you like. Make it even more special by putting it in a container that can be used as a candy bowl. Make it a yummy day! By Monica Servings: Makes 25 pieces Directions Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. Sprinkle with pecans. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.