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Ingredients
1 cup chopped almonds, toasted (optional)
2 cups (455 grams) butter
1/3 cup (80 ml) water
2 tablespoons (30 ml) light corn syrup
Directions
- Line a 1/2 sheet baking pan with foil and set aside.
- Sprinkle nuts on prepared pan (optional)
- In a heavy-bottomed pot, melt butter over medium heat. Add sugar, water, and corn syrup. Increase heat to medium high and insert a candy thermometer into the pot.
- Cook, stirring frequently, until temperature reaches 390 Fahrenheit. Immediately remove from heat and pour into prepared cookie sheet.
- Smooth top of toffee of cookie sheet. After 5 minutes, sprinkle chocolate chips on top. Allow chocolate to melt, and smooth top.
- Allow to cool completely, then break into pieces.