Espresso Chocolate Almond Toffee

Cover a large baking sheet with aluminum foil or parchment paper and set aside.

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, using a candy thermometer and the temperature has reached 300 degrees F. Stir occasionally.

As soon as the toffee reaches the proper temperature, stir in the whole almonds and espresso powder until well combined. Then pour onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Then spread the chocolate into a thin even layer once it is melted. Sprinkle the crushed nuts over the chocolate, and press in slightly.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.