Preparation Steps

• Line a baking dish (11x7 inches) with foil or use a silicone brownie bite pan (with 24 cavities). Arrange the whole almonds in a single layer on the prepared surface. Set aside.
• In a heavy-bottomed saucepan, combine the butter, margarine, granulated sugar, kosher salt, and vanilla extract. Cook over medium-high heat, stirring constantly with a wooden spoon, until the butter is melted. Bring the mixture to a rolling boil.
• Continue boiling and stirring constantly for an additional 5-7 minutes, or until the candy mixture reaches the color of almonds and registers about 300 degrees Fahrenheit (hard crack stage) on a candy thermometer. If using a brownie bite pan, quickly use a small metal scoop to transfer the hot toffee into each cavity.
• Let the toffee cool completely. This may take about 2 hours.
• Once the toffee is cooled and set, spread the melted milk chocolate evenly over the top. Immediately sprinkle generously with the ground walnuts. If you prefer to coat both sides, allow the first layer of chocolate and walnuts to set, then flip the toffee and repeat with the remaining chocolate and walnuts. Once the chocolate is fully set, carefully pop the toffee out of the silicone pan or cut into pieces if made in a baking dish. Store in an airtight container.