I make my toffee using a shallow (1") buttered deep pan. It is really
old, light-colored, wimpy, actually, which helps when I pop the sheet
of toffee out when it's cool. I like to break it into irregular
pieces, myself.....don't need none of them equal squares. LOL.

Toffee Crunch Nancy Dooley

1 C. butter
1 C. sugar
3 T. water
1 T. corn syrup
1/2 C. coarsely ground almonds
1 C. semi-sweet choc. chips (for the topping)
1/2 C. finely ground almonds

Butter sides of a heavy saucepan. Melt butter. Add sugar, water and
corn syrup, and boil over medium high heat to 290 degrees F. (soft-
crack stage). Remove from heat and stir in the coarsely ground
almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool
slightly.

If desired, melt the chips and spread on top the toffee. Sprinkle the
1/2 C. finely ground nuts over the top. Chill thoroughly and break
into pieces.

You can double the choc. chip and finely ground nut measurements, and
after the top side has chilled, you can repeat the chocolate/nut
mixture on the bottom, so both sides of the candy have chocolate on
them.

This recipe doubles easily. When I double it, I put it in a jelly
roll pan (15 x 10 x 1). I use about 2 1/2 C. chocolate chips for the
jelly roll pan size.

If you temper the chocolate, the candy topping will not melt in your
hands as easily -- to temper it, melt half the chocolate chips and
remove from heat. Stir in the other half of the chips, and beat it
until all the chocolate is melted. (Simple method.)