Step 1

Preheat oven to Toast almonds for 5 minutes until fragrant and golden brown. Set aside.

Step 2

For thin toffee, lightly coat a 10 x 15 lipped cookie sheet or baking pan with cooking spray. For thicker toffee pieces, use a 9 x 13 sheet or pan. Alternatively, you can use a silpat mat and just eyeball your desired thickness (this is my preferred method.)

Step 3

In a heavy bottom saucepan, add light brown sugar, unsalted butter, corn syrup and water. Stir to combine over medium-high heat. Bring to a boil and reduce heat to medium-low. Cover with lid for 1 minute to wash any sugar residue off the sides of the pan.

Step 4

Uncover and clip on candy thermometer. Cook the candy mixture without stirring until temperature reaches 285°F. Remove from heat immediately.

Step 5

Add vanilla extract and baking soda. Stir vigorously for about 10 turns of the spatula and immediately pour over prepared baking sheet or pan. Using the non-stick spatula, spread the toffee evenly over the surface.  Work quickly to spread the toffee, it will set within 30 seconds.

Step 6

While the toffee is still warm, sprinkle evenly with milk chocolate chips and allow the heat from the toffee to melt the chips, about 1 to 2 minutes. Spread the melted chocolate evenly over the toffee. Top with almond pieces while chocolate is still warm.

Step 7

Place the pan in the refrigerator until buttercrunch is firm, about 15-20 minutes. Turn out onto a cutting board, using a sharp knife cut into slightly larger than ‘bite-sized’ pieces or break apart with your hands.