Almond toffee in the style of Enstrom's in Colorado can be made with six ingredients and a few easy steps. The required ingredients are 2 3/4 cups sugar, 1 pound salted butter, 1/2 teaspoon salt, 1 cup slivered almonds, one 12 ounce package of milk chocolate chips, and 3/4 cup whole almonds, chopped very finely in a blender to almost a powder.
First, melt the butter in a medium-sized sauce pan over medium to medium-high heat. Add the salt. Once the butter is almost melted, quickly stir in the sugar, then stir slowly in a figure-eight motion using a wooden spoon. The sugar does not dissolve into the mixture right away. Stir for five to 10 minutes, until the mixture is completely absorbed. Next, add the slivered almonds.
Continue stirring for another 10 to 15 minutes, until the mixture reaches the hard-crack stage. At this point, a thermometer inserted into the mixture should read 290 degrees Fahrenheit. The mixture begins to darken in color and may smell like burnt sugar. If needed, drop a tiny amount of the mixture into iced water to see if it has reached the hard-crack stage.
Once the mixture has reached the hard-crack stage, pour it into a large cookie sheet, and spread evenly. The cookie sheet should not be placed directly on a counter or other surface, but should instead be placed on top of a cooling rack, due to the high temperature of the mixture.
Allow 30 minutes for the toffee mixture to harden. Using a double boiler, melt the chocolate chips, and spread half the melted chocolate over the toffee, covering the toffee in a thin layer. Sprinkle with half the finely chopped almonds. Once this has cooled and the chocolate hardened, flip the toffee over, and repeat.