Difficulty: Easy - for beginners
1 ¼ cups unsalted butter
1 cup granulated sugar
½ cup firmly packed light brown sugar
1/3 cup water
1 tbs. light corn syrup
½ tsp. salt
1 tbs. chopped chipotle pepper plus 1 tbs. adobo sauce from can (This is for a mild version. For a spicier version, add more tbs. of the chopped pepper and sauce.)
2 cups natural almonds with skins, coarsely chopped
1 cup semi-sweet chocolate chips
Melt butter in a saucepan over medium-low heat. Add granulated sugar, brown sugar, water, corn syrup, and salt. 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 for 10 minutes. Add almonds, and continue boiling and stirring for 10 minutes or until thermometer registers 290 degrees.
Remove from heat. Carefully pour candy onto a buttered jelly-roll pan. Spread candy. Sprinkle with chocolate chips. Let stand 2 minutes or until chocolate melts. Spread chocolate with spatula. Cool until the chocolate hardens. Break toffee into pieces.