- 1 3/4 cup sugar
- 1/3 cup light corn syrup
- 1 cup butter or margarine
- 8 oz slivered blanched almonds, lightly toasted and finely chopped
- 1 cup chocolate chips
In heavy 2 qt saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally. Stir in butter. Attach candy thermometer to side of pan; cook with frequent stirring to 300°F (hard crack stage). Remove from heat. Reserve 1/3 cup almonds, stir in remaining. Immediately pour onto cookie sheet that has been lightly greased with butter. Scatter chocolate chips on top, spread when melted. Sprinkle with reserved nuts. Cool in pan on wire rack. Break into pieces.
- This is the toffee Kristy would make us for Christmas!