INGREDIENTS
- 1 lb salted butter (unsalted is fine, but add 1/2 tsp salt in Step #1)
- 3 cups sugar
- 1/2 cup water
- 2 cups slivered almonds
- 1 pkg chocolate chips
DIRECTIONS:
- Completely melt butter in heavy-bottomed medium pot over medium (6 out of 10, or lower depending on stovetop and pot). If using unsalted butter, add 1/2 tsp salt.
- Add sugar, water, and almonds. Stir constantly for about 40 minutes (time may vary). If using a candy thermometer, it will register between 295°F and 300°F, usually between 10-15 minutes into boiling. If no candy thermometer, the mixture will transform several times from liquid, to puffy, then the butter will separate as mixture turns darker - cook until the mixture turns a warm amber color.
- Once the butter is combined back in, remove from stove and pour into a deep cookie sheet. Wait a few minutes for it to harden a bit (it will still be warm to eventually melt the chocolate chips), then sprinkle with chocolate chips. Spread the chips evenly on top with a spatula/angled spreader.
- Let sit in pan for several hours or until chocolate hardens. Then break it up by hand and store in air-tight container.
