2 cups finely chopped toasted almonds (divided)
24 ounces semisweet chocolate chips (about 4 cups, divided)
2 cups (4 sticks) butter, at room temperature
2 cups granulated sugar
3 tablespoons water
1 tablespoon vanilla extract
Do not attempt to make Seaside Toffee in humid weather, as it will not set up. For the perfect consistency, make this candy in dry, cold weather. To chop almonds, place them in a food processor and pulse until the nuts are the desired size. To toast almonds, place them in a single layer on a baking sheet lined with parchment paper. Bake at 350 degrees F for 5 to 10 minutes, until the nuts are slightly browned. Modern variation: Make English Toffee Topping for everyone on your holiday list. After breaking the toffee into pieces, keep the leftover bits¿they're a perfect ice-cream topping¿and store them in a glass jar covered in holiday fabric. Tie with a decorative ribbon, attach a 3 by 5 handmade card, and voila!