Almond Toffee Candy

1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped

Place almonds in a baking pan. Bake until golden beneath skins, finely chop.

In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown 10 to 15 minutes.

Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.

Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Stirring occasionally, until melted and smooth.

Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).

This buttery almond toffee is easy and delicious and can make the perfect homemade holiday gift.