1 tbsp corn syrup
1-1/4 cups white sugar
1 cup butter
1/4 cup water
1-1/4 cups toasted slivered almonds
3/4 cup chocolate chips
The secret to this popular treat is owning a candy thermometer. Also preheat the cookie sheet at 200°F while the candy is cooking. A warm cookie sheet helps the candy to spread out thinly over the sheet.
In a large heavy saucepan, gently boil syrup. sugar, butter and water until “hard crack” appears on candy thermometer, 300°F (150°C). Do not sitr. This step takes at least 20 minutes.
Remove from heat, add almonds and stir well. Spread on an ungreased cookie sheet and before candy is allowed to cool, sprinkle with chocolate chips. As they melt, spread the chocolate chips evenly over the candy. Coll in refrigerator or freezer.
Break into bite-sized pieces and hide some. Whatever you leave out disappears! (This does not double well)