Ina's Toffee

I was cleaning this morning and found an old journal under nightstand stuffed with little pieces of paper.  Many of them were names of restaurants and bars I was supposed to try and never did.  On of them contained this recipe.  I needed a sweet fix and had most of the ingredients on hand, unusually the only thing I was missing is butter and sugar.  My weekly couponing trip fixed that.  These are incredibly easy and delicious but messy.

1c slice almonds
1c toasted pecans
1c unsalted butter sliced
1c sugar
5oz dark choc
4oz milk choc

Butter a 9 by 13 by 2 baking dish
In a food processor, I used my mini prep, pulse almonds to a powder and set aside.  Pulse pecans just to coarsely chop.  Add butter to a Large sauce pan over low heat.  When 1/2 melted add sugar and 1T water stir very gently until combined.  Raise heat to med/hi and insert candy thermometer.  Heat to 300 degrees about 15 min, this will smell amazing but do not taste.  It will start to brown swirl the pan carefully but do not stir.  While waiting chop the chocolates and mix together.  Remove the pan from heat, stir in pecans, pour into a baking dish.  Wait 1 minute and then top with chocolates.  Wait 3 minutes and spread now melted chocolate.  Top with almond powder and freeze for 30 minutes.  If you are like me and things fall out of the freezer when you open the door, stick it in the fridge for a few hours.  Break apart with a knife and store at room temp for up to 5 days. Share with others, don't be greedy.