Ingredients

* 2 cups whole unblanched almonds (about 10 ounces), divided
* 11 ounces milk chocolate, divided
* 2 sticks sweet butter
* 1 cup sugar
* 3 tablespoons cold water

Directions

* Spread almonds in a pan and toast in 350° oven for about 10 minutes, shaking pan occasionally. Cool nuts. Grind milk chocolate fine in food processor- do not over process. Set aside.
* Chop nuts coarse in food processor. Sprinkle 1 cup nuts over bottom of greased 15-in. x 10-in. x 1-in. jelly roll pan. Sprinkle 1 cup ground chocolate over nuts. Set aside.
* In heavy saucepan, combine butter, sugar and water; cook over medium heat, stirring occasionally, until the mixture reaches 290° (soft-crack stage).
* Very quickly pour mixture over nuts and chocolate. Sprinkle remaining chocolate over toffee; top with remaining nuts. Chill and break into pieces. Yield: about 2 lbs.