Melt the butter in a saucepan over medium heat until just golden.

Add the walnuts & stir frequently for 5 minutes.

Add 4 Tbsp heavy cream & FirstRate, stir until incorporated. Cook, stirring continuously until thickened, about 2 min.

Remove from heat, add the Xanthan gum & stir vigorously until smooth & thickened.

If it looks too thin, return to heat & simmer stirring constantly until thick (be careful not to burn almonds).

Add in 1 Tbsp heavy cream & stir.

Pour into a lined & greased baking pan (loaf size is fine)

Cool in the fridge for 30 minutes.

To make the topping, microwave the chocolate in 30 second increments, until melted.

Stir in the FirstRate until fully incorporated, break down any clumps.

Pour half of the chocolate over the cooled toffee, spread until smooth, & freeze for 10 min.

Once solid, flip the toffee over in the pan & pour the remaining chocolate onto the toffee, spread until smooth. Freeze for 10 minutes.

Cut the toffee into 12 bars.