Chocolate-covered Almond Toffee Bars

3/4 C whole unblanched almonds

1 ¼ cups sugar

1/3 cup light corn syrup1/3 cup water 1 C unsalted butter, cut into small pieces (high quality butter like Land O'Lakes)1 tsp salt½ tsp baking soda8 oz milk chocolate, cut into small pieces.Position rack in center of oven and preheat oven to 375 degreesSpread nuts on a baking tray and bake until toasted, 10-15 minutes, turning nuts after 7-8 minutes to ensure even toasting. Cool and chop coarsely. Set aside. Set out rimless cookie sheet. (Do not grease)Make the toffee: Place sugar in a small deep saucepan. (My 3.5 qt pot worked well). Add the corn syrup and water and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover and boil 5 minutes longer.Add the pieces of butter and continue cooking, uncovered, (without stirring) over medium heat until temperature reaches 300 degrees on a candy thermometer, about 30 minutes. Watch the color closely for a second indicator. (15 minutes for me). Remove from heat and immediately add the salt, and baking soda. Stir with a wooden spoon until well combined.

Pour the toffee mixture on the baking tray and spread the mixture out, making a block about 10x 13 inches. The toffee will thicken very quickly, so work as fast as you can.

When the toffee is cool, melt the chocolate. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the chopped nuts.

When the chocolate has set, lift the toffee onto a cutting board and break it up into pieces approximately 1 to 2 inches wide with a knife.

Adapted with Jane's noted from https://sites.google.com/site/medicinelakerecipeexchange/home/candy/chocolate-covered-almond-toffee-bars