Combe Toffee

Prepare a cookie sheet (with sides) by buttering generously and then spreading a single layer of whoe, roasted, salted almonds evenly over pan. Set aside. In a heavy 5 quart saucepan place:
1 cup sugar
1/2 pound butter
2 T. heavy cream
pinch of salt

Cook and stir constantly with a wooden sppon over medium heat to a boil. Continue coooking and stirring until mixture is thick and golden brown (roughly, this will take about 10 minutes but is mostly redy when it is just the right color, smell and texture- a stage that you will come to know with experience and practice). When mixture gets to this point, carefully pour over almonds you have set aside. Spread evenly over chips over the hot toffee and let sit until chocolate has melted. Spread chocolate over the top of toffee and top with a dusting of ground nuts. Allow to sit until all hardens back up. To serve, just break into pieces and enjoy.