|butter, sugar, and heat combined - boring at first.
||Then things start happening.
||After almonds added, stirring constantly
||Hard crack stage (300 degrees)
|To start breaking it up pull up the whole thing and press down on the chocolate side
||Continue with one hand using the tray to press the candy against to break it.
||Use two hands to make smaller pieces. Press into the chocolate side as it stays adhered better to the toffee.
||Candy placed in tin, but can also just be wrapped in foil.