Ingredients
1 tablespoon corn syrup
1 1/4 cups white sugar
1 cup butter (no substitutes)
1/4 cup water
1 1/4 cups toasted slivered almonds
3/4 cup chocolate chips
Preparation
1In a large heavy saucepan, gently boil syrup, sugar, butter and water until"hard crack"; appears on a candy thermometer, 300F (150C). 2Do not stir. 3This step takes at least 20 minutes. 4Remove from heat, add almonds and stir well. 5Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips. 6As they melt, spread the chocolate chips evenly over the candy. 7Cool in the refrigerator or freezer. 8Break into bite size pieces.
