I have another recipe for you today, this time with pictures. I started making this about fifteen years ago, when I found it on one of the knitting listservs of the time (I no longer remember which one). It's really good, and relatively simple to make. (The stirring can be tedious.)
And so, without further ado:
Almond Butter Toffee**
(makes approx. 2 ½ pounds of candy)
1 pound butter
1 ½ c. sugar
2 c. sliced natural almonds
¼ tsp. cream of tartar
1 cup chocolate chips
Using a heavy 3-quart saucepan, blend butter, sugar, and cream of tartar over medium high to high heat.
Stir fast and constantly, until mixture forms a creamy texture and no butter remains on top. (This can also count as an upper body workout ...)
Add 1 ½ cups sliced natural almonds, and continue stirring until mixture has carmelized, or turned the color of peanut butter.
Set cookie sheets in a cool, dry place overnight, for toffee and chocolate to set.
Store in an airtight container.
This keeps really well, as long as it is kept in a cool spot. (I should also warn you that if you have dental problems, this is probably not the treat for you ...)