Coffee Toffee Crunch Torte | The Fancy Pants Kitchen

Ingredients

• 1 cup almonds, toasted
• 1 & 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 & 3/4 ounces)
• 1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)
• 5 to 6 tbsps butter, melted, hot
• 1/2 cup whipping cream
• 2 tbsp dark corn syrup
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup plus 2 tbsps sugar
• 6 large egg yolks
• 1/3 cup water
• 3 tbsp instant espresso powder
• 1/2 tsp ground nutmeg
• 2 & 1/2 cups chilled whipping cream
• 2 tbsp coffee liqueur
• 1 tsp vanilla extract
• 1 & 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)
• 20 (about) whole almonds, toasted or crumbled brittle (store-bought or home-made)