EASY ALMOND TOFFEE

THIS IS  A QUICK AND EASY TOFFEE RECIPE THAT YOU WILL BE PROUD ENOUGH TO GIVE AS GIFTS.

EQUIPMENT: CANDY THERMOMETER
                         HEAVY SAUCE PAN
                         13x9  RIMMED COOKIE SHEET

INGREDIENTS:

2 CUPS BUTTER (UNSALTED) SOFTENED
2 CUPS SUGAR
1/3 CUP WATER
2 TABLESPOON LIGHT CORN SYRUP
12 OZ PACKAGE OF SEMISWEET CHOCOLATE CHIPS (MAY SUBSTITUTE WHITE CHOCOLATE CHIPS OR MILK CHOCOLATE CHIPS)
1 CUP ALMONDS TOASTED AND FINELY CHOPPED

INSTRUCTIONS:

LINE 13 x 9 PAN WITH PARCHMENT PAPER OR FOIL, BUTTER THE PAPER.

ON STOVE TOP: PLACE BUTTER, SUGAR, WATER, KARO SYRUP IN HEAVY SAUCE PAN. COOK UNTIL HEATED TO SOFT CRACK STAGE ON CANDY THERMOMETER.

POUR INTO BUTTER LINED PAN. COOL 30 MINUTES. SPRINKLE WITH CHOCOLATE CHIPS. SPREAD THE CHIPS WITH SPATULA. TOP WITH ALMONDS. ALLOW TO COOL COMPLETELY. BREAK INTO SERVING PIECES. ENJOY.