Special equipment: a silicone baking mat; a candy thermometer
Preheat the oven to 350 degrees F. Line a 13-by-18-inch baking sheet with a silicone baking mat.
Toast the almonds in the oven for 7 to 8 minutes; let cool.
Melt the butter in a medium saucepan over medium-low heat, stirring frequently. When the butter is just melted, add the granulated sugar, brown sugar and water. Stir just to combine, then don't stir anymore. Cook over medium-high heat to a dark red-copper color (320 degrees F on a candy thermometer), about 30 min. Remove from the heat.
Using a heatproof spatula, stir in the vanilla extract, baking soda and toasted almonds until just combined; do not overmix. Pour into the prepared baking sheet and spread evenly. Sprinkle with the salt. Let cool.
Serving suggestion: Break the toffee into pieces and sprinkle over your favorite vanilla ice cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sweet Republic, Phoenix, AZ