Smoked Almond Toffee

Toffee Making
0 Combine water, sugar, and butter in a large, heavy duty thick bottomed pot.
1 Cook over medium heat until all ingredients are dissolved.
2 Turn heat to high and bring mix to a boil, stirring constantly but not quickly.
3 When mix reaches 275F, add almonds.
4 Continue cooking until toffee reaches 308F.  Turn off heat. Pour on 9x13" sheet.
Scoring
7 Allow toffee to cool undisturbed for 5 minutes.  After 5 minutes, test to see if your toffee is ready to score by sticking it with a fork.  If the holes quickly fill back in, allow toffee to cool further.  If the holes fill in slowly, you are ready to score it.
8 Cut toffee into desired shape in size while it is still in the pan.  After cutting, allow it to cool completely.
9 Once toffee is cooled, snap it along the scored lines.
Dipping in chocolate
10 If dipping in chocolate, you'll need approximately 2 lbs of tempered chocolate.
12 Start by bottoming your toffee (dipping just the bottoms in chocolate) and placing it on parchment paper until the bottoms set up.  This gives a better coating for a longer shelf life.
13 Once the bottoms are set, dip the toffee completely in chocolate. Place on parchment paper to set up. Do not refridgerate.
Storage
15 Do not refrigerate or freeze toffee.  Toffee should be kept in an airtight container at room temperature.