1 1/2 cups toasted, slivered almonds or other nuts
3 ounces semisweet chocolate (about 1/2 cup)
Optional garnish: dried fruit, coarse salt, M&Ms, more nuts, sprinkles
Line a baking sheet with parchment or a silicon mat
In a heavy-bottomed pot melt the butter over medium-low heat. Add the water, sugar and salt and whisk until fairly uniform and the sugar is suspended in the butter.
Increase heat to medium or medium-high and clip a thermometer on the pot. Cook, not stirring, until the temperature reaches 290ºF or 143ºC.
Turn off heat and add 1 cup of nuts and the vanilla. Stir quickly. Pour onto prepared pan and let cool. If you want uniform sized pieces, score the toffee with a knife after 2-3 minutes. Refrigerate to cool faster.
Melt 3/4 of the chocolate in a double boiler or microwave for a few seconds until almost melted. Stir in remaining 1/4 of chocolate chunks and stir until completely melted. Spread onto cooled toffee.
Sprinkle candy and remaining almonds on top. Refrigerate to set.
Twist sheet to loosen candy and break into chunks. Store pieces layered between waxed paper in an airtight container. For longer storage, refrigerate up to 2 months.