Butter Toffee

This recipe can be prepared quickly, in about 15-20 minutes.  If you have little ones who could try to "help" a little too much, you might want to wait until they are napping or somebody else is there to help.  The cooked candy is very hot and sticky and will easily burn little (or not-so-little) fingers.  A candy thermometer is a must for this recipe, and a small angled spatula will make spreading the melted chocolate easier. 2 cups  sugar 1/2 cup water 1 1/4 cups light corn syrup 1 cup butter 1 3/4 cups chopped almonds 2 cups (12 ounces) semi-sweet or milk chocolate chips 1 c. chopped almonds Grease a 15 1/2 x 10 1/2 inch jelly roll pan lined with aluminum foil. Combine sugar, water, corn syrup and butter in a heavy saucepan. Cook over medium heat; bring to 295 degrees on candy thermometer (hard crack stage), stirring frequently. Remove from heat. Immediately stir in 1 3/4 cup chopped almonds and pour into prepared pan. After toffee has set up (about 5 minutes), sprinkle chocolate over the hot toffee and spread evenly. Top with remaining chopped almonds. Allow to cool and break into small pieces. Makes 3 to 3 1/2 pounds. Store in airtight container for up to two weeks.

To package toffee for gifts or party favors, place toffee in cellophane bags and tie closed with several colors of curling ribbon.