Toffee
1 1/2 cups Whole blanched almonds, chopped (12 oz)
1 cups Butter
1 1/2 cups Sugar
3 Tablespoons Light corn syrup
3 Tablespoons Water
8 Semisweet chocolate squares (1 oz. each)
1. Place chopped almonds on a cookie sheet; toast in moderate oven (375 degrees F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring CONSTANTLY to 300 degrees F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces.
To store the dipped toffee, place it in an airtight container and store in the refrigerator or at cool room temperature. Let come to room temperature before eating for best flavor.
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