Vegan Almond Toffee Crunch

Inspired by a "secret Rx" supposed to be like Almond Roca; also
similar to Joy of Cooking 's Nut Crunch.

     1.5 c margarine 
     2 c sugar 
     6 T water or almond milk 
     1 t or so salt 

Heat, stirring, till melted.  Boil hard, still stirring, to 295-300F.
(Note: it's more important that the stuff be just starting to brown
than that it hit exactly 295F; just what brand of margarine you use
and water-vs.-almondmilk seem to make a difference here.)

Be prepared to remove it from heat if it goes too brown, and stir in:

     8 oz slivered almonds 

Stir until almonds have toasted a bit, then spread out on a margarined
marble slab, or plates, or something.

After it cools a bit, you can toss squares of chocolate on and scoot
it around slowly.  After it cools a lot, break into pieces.  With the
salt and a little carmelizing, it's also good without.

A nice thing about this recipe is it's not the kind where you screw it
up if you stir at the wrong time. In fact, you stir this one all the
way through, and you don't ever have to wait an hour for it to cool
e.g. to 110F.  Except afterwards-- it won't taste right until it'qs
gotten pretty cool.