Ingredients
1 cup (2 sticks) butter – unsalted – cut up
1 1/2 cups sugar
1 tbsp light corn syrup
1 cup chopped almonds – plus 1/4 c finely chopped almonds
12 oz milk chocolate bars – chopped (or milk choc chips)
Instructions
Line a jelly roll pan with non stick foil with spray.
In medium sauce pan – heat butter, sugar, syrup, and 2 tbsp water
Heat over med-heat to melt butter – increase heat to med high and insert candy therm.
Cook mixture about 12 mins until golden brown and temp reaches 300deg. DO NOT stir. Remove therm – and remove from heat. Carefully stir in 1 cup of almonds.
Quickly pour into prepared pan and spread to edges. Let stand on wire rack 30 minutes
Melt half of the chocolate in microwave on high for 45 secs – stir to smooth. Spread over cooled toffee cover – frig 20 min until firm
Once firm – flip over onto waxed paper – slip off foil – melt remaining chocolate – spread over toffee – sprinkle with almonds – refrigerate again – 20 min.
Once firm – break into bars (2 1/2″)
