Ingredients

1 cup unblanched whole almonds or blanched slivered almonds
1 cup (2 sticks) butter (may be half margarine)
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 pound milk chocolate
1/2 pound walnuts (2 generous cups), coarsely ground

On foil-lined cookie sheet, arrange almonds in single layer over a 7-by-12-inch area; set aside. In heavy saucepan, combine butter, sugar, salt and vanilla. Cook over high heat 5-6 minutes, stirring constantly with a clean, dry wooden spoon, until candy cooks to a walnut brown (about the color of a brown paper sack). Immediately, without scraping pan, pour candy over almonds, covering all nuts. Allow candy to stand until completely cool. In meantime, melt chocolate over hot (not boiling) water in a double boiler. Break toffee into large pieces. Dip each piece into melted chocolate, allowing excess chocolate to drip off, then coat lightly with ground walnuts. Place on waxed paper to set. May be stored indefinitely in covered tin in cool, dry place. If desired, break into smaller pieces. Makes 2 pounds, or 25 large pieces.

Directions

Notes for success:

1. Use a heavy pan.

2. Cook over highest heat, stirring constantly but gently to prevent sugar crystal formation on the sides of the pan.

3. For each batch, use a clean, dry pan and clean, dry wooden spoon.

4. Once candy begins to cook, don't let anything divert attention!

5. Do not double recipe.

6. Candy cooked to nut brown color has a better flavor than if cooked to a lighter color, but take care not to burn it.

7. To melt chocolate, grate or cut into fine pieces and place in top of a double boiler. Boil water in bottom of double boiler and set the top over it. Keep water hot but not boiling. Stir chocolate until melted. Don't let even one drop of water fall into chocolate: it will spoil entire batch of chocolate.