1. Line a half-sheet pan (18 x 13) with a silpat or parchment paper.

2. Combine the butter, sugar, water and vanilla in a medium heavy-bottomed saucepan (a stainless steel pan is useful here for the even heat distribution). Cook over medium heat until it begins to boil

3. Let the sugar boil and bubble away, stirring constantly to prevent burning. Cook it until a candy thermometer registers 300 F, called the hard crack stage. You can also test it by dropping some of the toffee into a cup of ice water- if it is brittle, it’s ready. Don’t rush it by turning the heat to high because it will burn easily (mine took about 20 minutes on medium-low heat). It should be thick and the color of peanut butter. Immediately pour the toffee onto the prepared baking sheet.

4. Cool the toffee for about 2 minutes, then sprinkle the chocolate chips on top. Let sit for 3-5 minutes until the chocolate is melted, then spread into an even layer on top of the toffee.

5. Top the melted chocolate with the finely chopped roasted almonds. Lightly press the almonds into the chocolate so they will stick

6. Let the chocolate set up before breaking the toffee into pieces