Line a rimmed baking sheet with parchment paper, set aside to be ready for hot toffee

In a large heavy saucepan combine butter, sugar salt and peppers, bring to a boil, stirring until melted. Stop stirring and et boil until mixture reaches 280 o n a candy thermometer, it will be golden brown.

Remove from heat and stir in vanilla and slivered almonds, being careful mixture is very hot ad will bubble.

Pour onto prepared parchment lined baking sheet, let sit a minute then evenly apply chopped chocolate, let melt a minute and then with an off set spatula evenly smooth chocolate over toffee, sprinle chopped nuts on evenly while chocolate is warm. let cool completely then place in refrigerator until chocolate becomes set. Break into pieces

This candy freezes really well, take out as many pieces as you want and keep the rest frozen!

NOTE; THE CAYENNE AND BLACKK PEPPER ARE NOT TO MAKE THE CANDY SPICY HOT! IT JUST ADDS A BALANCE TO THE SWEETENESS AND ENHANCES IT! THAT BEING SAID, THEY CAN BE OMITED IF YOU LIKE!