Sharyl's Toffee

This recipe came from a coworker. It was wonderful at a party and I knew I had to have the recipe.

• Ready In: 24 hrs 25 mins
• Serves: 12

Ingredients

• 1  lb  kerry gold butter
• 2  cups sugar
• 5  ounces  slivered almonds
• 4 1⁄2 ounces milk, chococlate bar
•  ground walnuts

Directions

1. Melt butter in 10" cast iron skillet over medium high heat. Slowly add sugar while stirring. Add almonds. Cook stirring constantly until dark golden brown with a slight burnt butter smell (probably around 15 minutes and only done when brown and smooth - not grainy). Pour onto cookie sheet (with sides).
2. Melt chocolate in double boiler. Spread on candy when the candy has set up just enough to allow it. Sprinkle with ground walnuts. Let sit until chocolate hardens - usually overnight. Break up using a butter knife. A larger cookie sheet works best - the candy is thinner but will cool faster. Don't put the finished candy in the fridge to harden - the chocolate will not adhere to the candy.