David Lebovitz's Buttercrunch Toffee

To make this delicious and addicted sweet concoction, you will definitely need a candy thermometer.  I also must let you know base on my own experience that,  once you start to boil the sugar, make sure to watch it carefully, and if you never experimented to make toffee before,  don't even leave the stove. The first time I made it, I burnt the caramel. At the time, the temperature of the bubling sugar seemed  to go very slow (180F), so I decided to sit down near my kitchen island (away from the stove) and browsed for some ice cream recipes. Before I knew it, the whole kitchen was full of smoke, and the caramel turned black, my thermometer already read nearly 400 something degrees. I had to redo it, but definitely learn my lesson. So, when I start to boil the sugar, I don't leave the stove at all. Just starring at it, until the temperatur read 300F as the recipe ask for.

Buttercrunch Toffee
Recipe adapted from David Lebovitz's book, The Perfect Scoop
makes 400 grams

135 g toasted almonds, chopped
1 tbs water 
60 g butter
100 g sugar
2 tbs brown sugar
1/8 tsp baking soda
1/2 tsp vanilla extract
80 g  cup chocolate chips

Place 1/2 cup of chopped almond in a baking sheet (do not grease the baking sheet) and form an 8 inch circle in even layer.

Place candy thermometer in a small heavy-duty  sauce pan, add sugar, butter, and water. Set the pan over medium heat. Cook until the temperature reaches 300 degrees F. Remove from the heat, quickly stir in vanilla extract and baking soda. Do not over stir (mix).

Immediately pour the toffee into almond circle, spread with spatula if necessary so that the circle is completely covered with toffee. Scatter the chocolate chips on top, and leave to melt for about 2 minutes, then spread evenly using spatula. Sprinkle the remaining 1/2 cup almond directly on top and pressing them lightly into the chocolate. Cool completely until the chocolate is harden. You might want to cool it in the refrigerator if your room temperature is on a warm side. Once the chocolate is harden, break it  into pieces and store in an airtight container for up to 2 weeks (mine was pretty much gone the day it was made).