Chipotle-Chocolate Toffee

Ingredients

• 2 cups almonds with skins, coarsely chopped
• 0.5 cup brown sugar light packed
• 1 tablespoon chipotles in adobo chopped
• 1 tablespoon plus light
• 1 cup granulated sugar 
• 0.5 teaspoon salt 
• 1 cup semi chocolate chips dark
• 1.3 cups butter unsalted
• 0.3 cup water 

Equipment

• frying pan
• sauce pan
• kitchen thermometer
• offset spatula
• candy thermometer

Directions

1. Melt butter in a 3-qt. heavy saucepan over medium-low heat.
2. Add granulated sugar and next 4 ingredients; cook until sugars dissolve, stirring constantly. Attach candy thermometer to pan. Increase heat to medium; add chopped chipotle pepper and sauce. Cook, stirring often, at a gentle boil 10 minutes.
3. Add almonds, and continue boiling and stirring for 10 minutes or until thermometer registers 29
4. Remove from heat. Carefully pour candy onto a buttered jelly-roll pan; spread candy to 1/4" thickness.
5. Sprinkle with chocolate morsels.
6. Let stand 2 minutes or until chocolate melts; spread chocolate using an offset spatula. Cool until chocolate hardens. Break toffee into pieces.