How To Make Chocolate - Almond Buttercrunch Toffee

2 cups (8 ounces, 225 g) toasted almonds or hazelnuts, chopped between ‘fine’ and ‘coarse’
2 tablespoons water
1/2 cup (1 stick, 115 g) salted or unsalted butter, cut into pieces
a nice, big pinch of salt
1 cup (200 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
5 ounces (140 g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips


optional: Roasted cocoa nibs and fleur de sel

1. Lightly oil a baking sheet with an unflavored vegetable oil.
2. Sprinkle half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on the baking sheet.
3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.
4. Immediately remove from heat and stir in the baking soda and vanilla.
5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.)
If using, sprinkle with a small handful of cocoa nibs and a flurry of fleur des sel. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.
Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.