- 1 cup (2 sticks) butter
- 1 cup sugar
- Pinch of salt
- 1/4 cup water
- 1/4 tsp almond extract
- 5 oz milk chocolate
- 1 cup finely chopped walnuts
Line a baking sheet with parchment paper and spray with nonstick cooking spray.
In a large heavy saucepan over medium-high heat, add butter, sugar, salt, water, and almond extract. Insert candy thermometer and bring candy to boil. Continue until candy reaches color of brown paper bag or 260°.
Remove from heat and pour onto prepared baking sheet to an even thickness. This will not cover entire pan.
Melt half of chocolate and spread evenly over toffee. Sprinkle with half of walnuts. Let cool and set up. Place another parchment on top of toffee. Carefully flip over. Repeat chocolate procedure. Let set overnight or for at least 4 hours. Break into pieces.