Makes about 60 pieces
2 strongcups unsalted butter/strong/ppstrong2 /strongstrongcups sugar/strong/ppstrong1 /strongstrongteaspoon kosher salt/strong/ppstrong1 /strongstrongteaspoon vanilla extract/strong/ppstrong ΒΌ /strongstrongteaspoon baking soda/strong/ppstrong1 /strongstrongcup bittersweet chocolate chips/strong/ppstrong1 /strongstrongcup almond flour (available at specialty markets) or sliced almonds, toasted/strong/ppstrong1./strong Line a large rimmed baking sheet pan with parchment paper. Spray the paper with nonstick cooking spray./ppstrong2./strong In a heavy saucepan, melt the butter over low heat. Add the sugar, salt, and vanilla. Stir until the sugar melts. Clip a candy thermometer onto the pan. Turn the heat to medium-high and continue cooking, stirring, until the mixture turns golden brown and the thermometer registers 300 degrees. Remove the pan from the heat and quickly whisk in the baking soda./ppstrong3./strong Immediately pour the toffee onto the baking sheet (it may not fill the entire pan.) Let stand, undisturbed, for 3 minutes. Sprinkle the chocolate evenly over the toffee and leave it to melt for a few minutes. Use the back of a spoon to spread the chocolate evenly over the toffee. Sprinkle with the almond flour or sliced almonds./ppstrong4./strong Let the toffee stand for a few hours until the chocolate is set. Break the toffee into small pieces by inserting a knife tip in many places to crack it into shards. Store in an airtight container in a cool, dry place for up to 2 weeks. emAdapted from Sugar Baby /em/p
