Almond Toffee

1/2 cup coarsely chopped almonds
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
3/4 cup milk chocolate chips (or more)
1/2 cup finely chopped almonds

Sprinkle the coarsley chopped nuts on the bottom of a buttered jelly roll pan or cookie sheet. Butter the sides of a heavy 2 quart saucepan. melt in it the butter. Add sugar, water and corn syrup. Cook over medium heat to 290 (soft crack). Stir frequently. Mixture should boil gently over entire surface. Watch carefully after 280. Remove from heat. Immediately pour over coarsley chopped nuts and spread across pan. Allow to cool 2-3 minutes, then sprinkle with chocolate chips. When chocolate is softened, spread over toffee with a knife or spatula and sprinkle with finely chopped nuts. Chill until firm. Break into pieces.
Yield: 1 1/2 lbs candy

Just a note: It takes a long time for the candy to reach 290. Be patient, keep stirring and don't try to rush it by turning up the heat too high! You might want to make this recipe with friends or family so you can take turns stirring!