Makes one 10×15-inch sheet
- 1/2 cup water
- 2 cups sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup
- 8 tablespoons (1 stick) unsalted butter, soft
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 2/3 cups milk compound coating chocolate, melted
- 3 cups crushed or chopped salted toasted almonds
- Lightly butter a 10-in by 15-in baking sheet, or line it with parchment paper.
- Combine the water, sugar, brown sugar, condensed milk, corn syrup, and butter in a 4-quart saucepan. Bring to a boil, stirring constantly with a heat-resistant rubber spatula.
- Insert a thermometer, turn the heat to medium, and stir constantly while cooking to 290°F.
- Remove from the heat. Add the salt and vanilla extract.
- Pour onto the prepared pan and spread quickly to the edges of the pan with an offset palette knife. Allow to cool completely to room temperature, 1 hour or longer.
- Spread half of the chocolate on the top of the toffee. Sprinkle half of the almonds on the chocolate before it sets. Allow the chocolate to set.
- Carefully turn the toffee out of the pan onto the back of another sheet pan. Spread with the remaining chocolate. Sprinkle the remaining almonds on the chocolate before it has set.
- When the chocolate has set, break into the desired size pieces for serving.
- Store at room temperature in an airtight container.