Instructions

1. Toast almonds for about 5 minutes in a 400°F oven until . Remove and allow to cool. Once cool, roughly chop almonds and set aside.
2. While the almonds are toasting, roughly chop both walnuts and dark chocolate disks. Set both aside. Line a large sheet pan with aluminum foil and set aside.
3. Now you are ready to make your toffee! In a medium pot, heat butter and sugar on medium heat. Toss in a large pinch of salt. Alternate using a spatula and swirling the pot to stir the toffee every minute or so. In the beginning, the sugar will be grainy and will not bind to the butter. The butter and sugar may be separated, and this is OK! However, after 3-4 minutes, the granules will melt and the sugar should begin to melt into the butter. By 5 minutes of cooking, the mixture should be homogenous.
4. Continue to cook the toffee for about 10 more minutes. Your toffee should slowly become golden brown in color. It’s getting beautiful, isn’t it?! You’ll know your toffee is ready when it is a medium-dark golden brown color.* Quickly remove from heat and stir in chopped almonds.
5. Pour the toffee onto the sheet pan. Working fast, use your spatula or the back of a spoon to evenly distribute the toffee around the pan. You should aim for a thickness of a 1/4-1/3 of an inch. Allow to cool for 3-5 minutes so the toffee can set slightly.
6. Sprinkle your chopped Chocolatey dark chocolate disks over the toffee. Allow the chocolate to melt for 2-3 minutes, then using a spatula or the back of a spoon, smooth out the now melted chocolate. If lumps remain, give it another 2-3 minutes, then smooth out again until the chocolate is completely melted.
7. Sprinkle the chopped walnuts over the chocolate layer. Push the nuts into the chocolate just slightly so they stick. Transfer to a refrigerator to cool for 10-15 minutes**, then remove from fridge and allow to completely cool. Last, break the toffee up into pieces, being careful not to eat them all as you do so!!