Recipe: re: Chewy English Toffee

All the recipies that I have seen require the mixture to heated to Hard Crack.
Here is the recipie that I use, from Carole Bloom's "Truffles, Candies and
Confections: Elegant Candymaking in the Home" p.130.
I don't score the toffee into squares or dip them in chocolate and almonds. I
just pour it in the pan, spread it out, let it cool and just break it up into
pieces. However here is the whole recipe as it appears in the book.

English Toffee:
3 T tasteless vegetable oil, such as safflower oil
1 1/4 cup unsalted butter
1 cup sugar
4 T water
1/2 t salt
2 1/2 cups sliced almonds, finely chopped, divided
12 ounces bittersweet chocolate, to be tempered

Coat a rolling pin, pizza wheel, and marble board or the back of a baking sheet
with vegetable oil; set aside. Cut the butter into a few pieces and melt in a
3 quart heavy-bottom saucepan (I use a 2 quart and it works fine) over low
heat. Add the sugar, the water, and salt; increase the heat to medium and
cook the mixture until it registers 260 degrees on a sugar thermometer (about
10 minutes), stirring constantly with a wooden spoon. Add 1/2 cup of the
chopped almonds and continue cooking until the mixture becomes golden brown and
registers 305 degrees (this is closer to hard crack) on the thermometer (about
8 minutes, stirring constantly. Carefully remove the pan from the heat and
pour the mixture onto the oiled board. With the oiled rolling pin quickly
spread out the mixture very thin. It is necessary to work fast, because the
mixture sets up rapidly and becomes too brittle to cut. While still warm, the
the oiled pizza wheel, score the toffee into pieces that are 1 1/2 inches long
and 1/2 inch wide. Let these centers set intil cold ( about 30 minutes).
Melt and temper the chocolate. Either dip the toffee in chocolate
immediately, or store it in a tightly covered container at room temperature. If
left exposed to the air, the toffee will absorb moisture and become soft.
Line 3 baking sheets with parchment or waxed paper. Sprinkle the
remaining 2 cups chopped almonds on one of the paper-lined baking sheets. Dip
the toffee pieces into the tempered chocolate, coating them completely, 1 piece
at a time. With a dipper or fork remove the toffee from the chocolate, shake
off the excess chocolate gently, and drop the toffee into the chopped almonds.
Roll the toffee in th almonds, coating it thoroughly and turn out onto the
paper-lined sheets to set up completely, or chill in the refridgerator for 15
minutes. In a tightly covered container wrapped in several layers of aluminum
foil, the toffee will keep for 2 months in the fridge.