INGREDIENTS:
1 CUP SLICED ROASTED UNBLANCHED ALMONDS
(ROAST ALMONDS IN A PIE TIN 10 MIN. AT 350 DEG.)
1 CUP BUTTER OR MARGARINE
1 CUP GRANULATED SUGAR
1/3 CUP BROWN SUGAR (PACKED)
2 TABLESPOONS WATER
1/2 TEASPOON SODA
1/2 CUP CHOCOLATE CHIPS
Sprinkle half the almonds on a buttered 9x13 inch pan. Melt the butter in a heavy sauce pan. Add the sugars and water, then mix well. Bring to a boil stirring constantly and continue cooking until the mixture reaches between 265-270 degrees or a Soft Crack stage. Remove from the heat and stir in the soda working fast. Pour carefully over the almonds in the pan. Let cool for 5 minutes then sprinkle the chocolate chips over the top and smooth with a spatula as the chocolate chips melt. Sprinkle the balance of the almonds over the melted chocolate surface. When cool, the toffee can be broken in pieces for serving. Store in a cool dry spot.
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