Almond Toffee

Grubilicious Contributor: Stacy McCarty

1 1/2 c. toasted almonds, divided*
1 c. sugar
1 c. butter
1 T. light corn syrup
1/4 c. water
1 c. semisweet chocolate morsels

Spread 1 cup chopped toasted almonds into a 9-inch circle (or blob) on a lightly greased baking sheet.
Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook (without stirring) until mixture is golden brown and a candy thermometer registers 290 degrees to 310 degrees (about 15 minutes). Pour sugar mixture over almonds on a baking sheet.
Sprinkle with morsels; let stand 30 seconds or until slightly melted. Spread melted morsels evenly over top; sprinkle with remaining 1/2 c,. chopped toasted almonds. Chill 1 hour. Break into bite-size pieces and store in an airtight container.

*to toast almonds, I bake in oven at 400 for about 5 minutes.
** I don't even own a candy thermometer, so I just cooked for 15 minutes until it started to brown.

Recipe copied from Mildred's Toffee (pecan version)- Southern Living All Time Favorite Recipes