1 cup salted butter (2 sticks)
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
1 ½ cups sliced or slivered almonds chopped in food processor, separated
1 (12 oz) package milk chocolate chips
Station 1: 2-3 qt saucepan, wooden spoon, candy thermometer and oven mitts.
Station 2: cookie sheet covered with aluminum foil and placed on a rack or
trivet (cookie sheet gets hot!), open bag of chocolate chips,
½ cup almonds and a knife for spreading chocolate.
Station 3: empty sink
Cook over high heat. Once this starts boiling you will need to stir it constantly.
It will get very hot; I use an oven mitt for my stirring hand and one to hold onto the pot handle as well. Boil over high heat, stirring constantly, until mixture reaches 290°.
Place pot and thermometer into sink and run water into it. If you can get the water into the pan before the toffee sets clean-up is easier. Smooth toffee out over cookie sheet into about ¼ inch layer.
Pour chocolate chips over hot toffee.
Put spoon into pan with water in the sink. Chocolate chips will melt from the heat of the hot toffee. Smooth the melted chips evenly over the toffee.
Sprinkle with the remaining almonds.
Cool completely. I place mine in refrigerator to cool. Break into pieces and enjoy!