Scottish Toffee - veganized!

This toffee, once finished, looks beautiful and makes a great gift. But it's incredibly easy, and only takes a few minutes of active cooking. 
VERY IMPORTANT: You will need a candy thermometer!

Vegan Scottish Toffee
Ingredients:
-1 cup margarine
-1 cup brown sugar
-250 g (or 9 oz) dark chocolate chips 
-1 cup crushed almonds 
-1 tsp. vanilla
-1 tsp. fine salt

Method:
Preheat the oven to 350F. Spread almonds in a baking/cookie pan (a 9"x13" would be perfect, or 8"x16", make sure it has at least a 2" high rim) and toast in oven for 6-10 minutes, watching carefully. They should be slightly toasted/browned looking and smell nice. Remove from oven and turn the oven off. Pour 1/2 of the almonds into a separate bowl and set aside. Spread the rest of the almonds around the pan evenly.

Heat a medium saucepan over medium-high heat and mix together the margarine and sugar, stirring constantly. Keep stirring as it bubbles and take the temperature with a candy thermometer at 1-2 minute intervals until the temp is 280-300F (this is the right temp for hard candy which cracks).

Once the toffee is the right temperature, remove from heat and immediately mix in the vanilla and salt. It will boil - keep stirring to combine. Then, immediately pour the toffee into the cookie sheet (evenly). At that point, sprinkle the chocolate chips over the toffee and wait a minute for them to melt, then use a spatula to spread the chocolate out evenly over the toffee (so the toffee is completely covered). Sprinkle the remainder of the almonds over the chocolate, and place the whole pan in the freezer for at LEAST 90 minutes.


Remove from the freezer, twist the pan gently to try and get the candy to separate from the sides, bottom, and up-end the pan onto a cutting board or similar surface. It should come out in on large slab. Then use a knife or your hands to crack it into the sized pieces you desire. I put mine into a little cardboard gift box.