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ALMOND TOFFEE BARK: Preheat oven to 350 degrees and oil a
large baking sheet.
In a large baking pan spread almonds evenly and toast in the
middle of the oven, stirring nuts halfway through toasting until
golden, about 10 minutes.
In a 3-quart heavy saucepan bring butter, sugar, water, lemon
juice, vanilla, and salt to a boil over moderate heat, stirring with
a wooden spoon. Boil mixture, without stirring, swirling pan
occasionally, until deep golden, about 12 minutes.
Remove pan from heat and stir in two-thirds of the almonds.
Immediately pour toffee onto baking sheet and with an offset
spatula spread into a thin layer. Carefully transfer baking sheet
(it will be very hot) to a rack and cool toffee.
Chop chocolate. In a double boiler or small metal bowl set over
a saucepan of barely simmering water melt chocolate, stirring
until smooth. Pour chocolate over cooled toffee and evenly
spread with offset spatula. Sprinkle toffee with remaining
almonds.
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Chill toffee, uncovered, until firm, about 1 hour.
Break toffee into 2-inch pieces of "bark." Bark keeps, layered
between sheets of wax paper in an airtight container at cool room
temperature or chilled, 1 week.
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