Recipe: Chocolate Almond Toffee

Makes about ½ pounds

An 11-¾-inch-by-16-¾-inch baking pan lined with parchment paper or nonstick liner

- 2 cups sliced almonds

- 1-¾ cups sugar

- 3 tablespoons water

- ½ cup unsalted butter

- 1 teaspoon blackstrap or other dark molasses

- ¼ teaspoon sea salt

- 1 teaspoon vanilla extract

- ¼ teaspoon baking soda

- 5 ounces bittersweet chocolate, coarsely chopped

1. Read entire recipe before making toffee. Prepare baking pan with parchment and measure all ingredients.

2. Preheat oven to 325 degrees. Spread almonds evenly on a baking sheet and toast until golden brown, about 7 to 10 minutes. Let cool completely.

3. Evenly spread about ¾ of almonds over the bottom of the prepared baking pan, covering as much of the pan as possible. Reserve remaining almonds for top.

4. In a medium, heavy saucepan, combine sugar, water, butter, molasses and salt. Place over medium heat and heat, stirring occasionally, until sugar dissolves. Then cook without stirring until mixture registers 295 degrees on a candy thermometer, about 7 to 10 minutes. Immediately remove from heat and stir in vanilla and baking soda. Be careful at this point. You may want to wear an oven mit: The mixture will bubble up when the soda is added. Incorporate the soda evenly throughout the mixture.

5. Pour hot mixture evenly over the almonds. Work quickly as it will begin setting up immediately. Use a lightly oiled metal spatula to spread over the nuts. (The nuts may not be completely covered by the toffee, especially around the edges of the pan.)

6. When toffee has cooled enough to the touch, spread chocolate over warm toffee and let the heat of the toffee melt chocolate. Smooth it out evenly with an offset spatula when completely melted. Sprinkle rest of almonds over top, including any that are loose around toffee. Let cool completely. The chocolate will set up more quickly if refrigerated. Break cooled toffee into pieces. The toffee will keep in an airtight container in a cool, dry place for up to several weeks. Do not freeze.

From "Tartine" by Elisabeth M. Prueitt and Chad Robertson