4 cups sliced California Almonds, roasted*
1/2 cup unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1/2 teaspoon vanilla
1/4 teaspoon salt
1 pound fine-quality bittersweet chocolate
1/2 pound fine-quality semi-sweet chocolate
3 ounces milk chocolate or white chocolate (optional)

Preheat oven to 400 degrees F. Oil a large baking sheet. Set aside.
In a large heavy saucepan bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden, about 12 minutes.
Remove pan from heat and stir in 2 cups roasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator to set.
Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with an offset spatula. Sprinkle top with remaining almonds. If desired, drizzle top with melted milk chocolate, or white chocolate for contrast. Chill uncovered until firm, at least 1 hour. Break toffee into pieces.
FOOTNOTE
*To roast almonds, place a single layer on a baking sheet and bake in a preheated 350 degrees F oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.