¾cupslivered, toasted almonds or chopped pecansoptional
If you are toasting the almonds, preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. Place the 3/4 cup of almonds on the baking sheet and bake for 5 minutes. When the time is up, remove the pan from the oven and set aside.
In a large nonstick skillet or saucepan combine butter, water, sugar, vanilla and salt. Melt over medium-high heat, stirring constantly and rapidly.
Continue cooking and stirring until the mixture starts to turn tan. The darker the color, the more brittle the toffee will be. The darkness is up to you. Just be careful not to scorch the mixture.
Continue cooking and stirring until desired color is reached, about the color of peanut butter.
Remove the saucepan from the heat and pour immediately onto the foil-lined rimmed baking sheet. The hot mixture will go on top of the nuts, if you are using them.
When the milk chocolate starts to look glossy, spread it with a spatula. Let the milk chocolate toffee cool for 8 hours.
Break it into chunks and store in an airtight container.
3 pounds of milk chocolate toffee equals approximately 100 pieces after breaking the toffee apart. The number will vary according to size of the pieces, of course. The calorie count is based upon one piece of milk chocolate toffee.