INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees and oil a large baking sheet.
In a large baking pan spread almonds evenly and toast in the middle
of the oven, stirring nuts halfway through toasting until golden,
about 10 minutes.
In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice,
vanilla, and salt to a boil over moderate heat, stirring with a wooden
spoon. Boil mixture, without stirring, swirling pan occasionally,
until deep golden, about 12 minutes.
Remove pan from heat and stir in two-thirds of the almonds.
Immediately pour toffee onto baking sheet and with an offset spatula
spread into a thin layer. Carefully transfer baking sheet (it will be
very hot) to a rack and cool toffee.
Chop chocolate. In a double boiler or small metal bowl set over a
saucepan of barely simmering water melt chocolate, stirring until
smooth. Pout chocolate over cooled toffee and evenly spread with
offset spatula. Sprinkle toffee with remaining almonds. Chill toffee,
uncovered, until firm, about 1 hour.
Break toffee into 2-inch pieces of "bark." Bark keeps,
layered between sheets of wax paper in an airtight container at cool
room temperature or chilled, 1 week.
Yield: about 36 pieces.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9240
Converted by MM_Buster v2.0l.

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