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Title: English Toffee -- Part 2
Categories: Candies, Desserts, Nuts, Chocolate
Yield: 1 1/2 lb/700

CONTINUED FROM PART ONE

When the mixture reaches 300ºF/150ºC, remove it from the
heat and stir in the vanilla extract. Pour the mixture onto
either a silicone baking mat or a large sheet of parchment
paper set on top of a sheet pan. The silicone baking mat is
probably easiest to work with since it won't slide around on
the sheet pan. If you're using parchment paper, one way to
keep it in place is to dab the underside of the four corners
with a little bit of butter. That will help the paper stay
put while the toffee is poured on.

Right after pouring, use a spatula (again silicone works
best for working with toffee) to spread the toffee into a
rough rectangular shape.

While the toffee is still hot, sprinkle the surface with the
chocolate chips. Wait until the bottoms of the chips start
to turn shiny and dark brown as they melt from the heat of
the toffee, about two minutes. Use your spatula to spread
the chocolate. If the chocolate is still mostly solid, wait
another minute before attempting to spread again.

Spread the chocolate so that it covers the toffee.

Sprinkle the chocolate surface with chopped almonds. If not
using finely chopped almonds, such as the slivered almonds
shown in the photos, visually inspect the the surface of the
toffee to make sure the almonds are making good contact with
the chocolate. Lightly press down on those pieces that are
barely touching the surface of the chocolate.

Let the toffee cool for about twenty minutes until the sheet
pan returns to room temperature. Slip the pan into the
refrigerator to cool down and set for at least thirty
minutes.

Remove from the refrigerator and peel the toffee from the
baking mat or parchment paper. Working quickly so the
chocolate doesn't melt too much, break the toffee into
chunks of the desired size and place into an airtight
container. During the breaking of the toffee, you'll lose
quite a few almond pieces, but don't worry, this is normal.

Because the chocolate isn't tempered, this English toffee
should be stored in the refrigerator to keep the chocolate
from melting if the room gets warm.

Recipe by Michael Chu

From: http://www.cookingforengineers.com

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