A yummy, EASY holiday treat :)
Time: 10-15 minutes
1 lb butter (yum!)
2 C. sugar
1 T white corn syrup (Karo brand)
¾ C. sliced almonds
6-12 oz (one bag or a little less) of semisweet chocolate chips
Spread almonds evenly onto the bottom of a nonstick, ungreased jelly roll pan. Toast in the oven 350 for 5-10 minutes (watching carefully to avoid burning.)
Take the pan out of the oven and put on heating pads nearby so that it’s ready to have the toffee poured into it when it’s finished.
Using a heavy 3-4 qt. saucepan, cook the above ingredients over medium-high heat. Stir constantly with a wooden spoon. Use a candy thermometer to watch the temp. Cook until the mixture reaches 310 (hard crack). You can remove at 308 to avoid burning!
Pour toffee mixture carefully onto pan. Spread out evenly. Sprinkle chocolate chips and as they melt, spread over toffee mixture evenly.** Cool toffee in the refrigerator (I place the pan on hot pads in the fridge). Once cooled, break into pieces. Can store in fridge for several days.
**I’ve seen people add sprinkles to the top while the chocolate is still melty. Yummy & pretty