Chefshell posted 02-05-99
Almond Toffee Bark:
3 cups sliced almonds (no salt)
1 stick unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1 tbsp. fresh lemon juice
1/2 tsp. vanilla
1/4 tsp. salt
6 oz. quality bittersweet chocolate (not unsweetened)
Preheat oven to 350 degrees and oil a large baking sheet! In a large baking sheet, spread almonds evenly & toast in middle of oven. stirring nuts halfway through toasting, until golden, about 10 minutes.
In a 3 qt. saucepan, bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over modrate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden brown, about 10 minutes.
In a 3 quart saucepan, bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon.]Boil mixtue with out stirring swirling pan occasionally, until deep golden brown, about 12 minutes.
Remove pan from heat, and stir in two thirds almonds. Immediately pour toffee onto baking sheet & with an offset spatula (no substitute) spread in a thin layer. Carefully transfer to baking sheet ( very hot here)to a rack and cool toffee.
Chop chocolate. In a double boiler. or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.
Pour chocolate over cooled toffee and evenly spread with an offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour.
Break toffee into 2 inch pieces of "bark".