• 1 1/4 cup European-style butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1 Tbsp. corn syrup (Karo)
• 1/2 tsp. salt
• 2 cups almonds , with skins, coarsely chopped and toasted
• 12 ounces milk chocolate , chopped, divided use
• 2 cups finely chopped almonds , toasted, divided use

Butter a 15"x10" jellyroll pan.

In a 3-quart saucepan over medium-low heat, melt the butter. Add the sugar, brown sugar, 1/3 cup water, Karo and salt. Stir with a wooden spoon until the sugar dissolves. Raise the heat to medium. Cook at a gentle boil for 10 minutes, stirring often, until temperature reaches 290°. Add almonds and stir until thermometer returns to 290°.

Remove from heat. Immediately pour the mixture onto the prepared sheet and spread. Sprinkle 6 ounces of the chocolate over the toffee. Let stand for 2 minutes. Using a small offset metal spatula, spread the chocolate over the toffee. Sprinkle with 1 cup of finely chopped almonds. Press gently Refrigerate uncovered until firm, about 2 hours.

Microwave remaining chocolate until melted.

Invert toffee onto a waxed paper–lined baking sheet. Spread with melted chocolate and sprinkle with remaining almonds. Press gently. Refrigerate uncovered for 2 hours or until set.

Break into pieces. Store in an airtight container in the refrigerator.