Ingredients:
1 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon corn syrup
2 tablespoons water
1/2 tsp. salt
1/2 cup whole almonds, coarsely chopped
1/4 cup toasted almonds, finely chopped, for topping
1 cup semi-sweet chocolate chips
Directions:
1 Combine butter, brown sugar, sugar, corn syrup, salt and water.
2 Microwave on high 2-2½ minutes until butter is melted.
3 Stir well to blend butter and sugar.
4 Stir in 1/2 cup almonds.
5 Microwave on high for 7 to 9 more minutes until the temperature reaches 300°F. This may take a shorter or longer amount of time depending on your microwave.
6 Pour on to a baking sheet. Wait 2 minutes.
7 Sprinkle chocolate on top. Wait until chips melt (about 2 minutes) and spread to cover toffee..
8 Sprinkle the remaining finely chopped almonds on the top of the chocolate. (At this point you can score it into long pieces to make cutting it easier).
9 Let toffee sit for about 20 minutes and then refrigerate until completely cool and chocolate is set. (about 30 to 60 min.) Then break it up into small pieces. (Or cut along the scored lines and then cut each of these into squares.)
1 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon corn syrup
2 tablespoons water
1/2 tsp. salt
1/2 cup whole almonds, coarsely chopped
1/4 cup toasted almonds, finely chopped, for topping
1 cup semi-sweet chocolate chips
Directions:
1 Combine butter, brown sugar, sugar, corn syrup, salt and water.
2 Microwave on high 2-2½ minutes until butter is melted.
3 Stir well to blend butter and sugar.
4 Stir in 1/2 cup almonds.
5 Microwave on high for 7 to 9 more minutes until the temperature reaches 300°F. This may take a shorter or longer amount of time depending on your microwave.
6 Pour on to a baking sheet. Wait 2 minutes.
7 Sprinkle chocolate on top. Wait until chips melt (about 2 minutes) and spread to cover toffee..
8 Sprinkle the remaining finely chopped almonds on the top of the chocolate. (At this point you can score it into long pieces to make cutting it easier).
9 Let toffee sit for about 20 minutes and then refrigerate until completely cool and chocolate is set. (about 30 to 60 min.) Then break it up into small pieces. (Or cut along the scored lines and then cut each of these into squares.)