- 1 Tbsp corn syrup
- 1 + 1/4 cup white sugar
- 1 cup butter
- 1/4 cup water
- 1+1/4 cup slivered almonds, toasted
- 1 x 6oz package of good chocolate chips (or 6oz good chocolate, chopped)
- In a large heavy-bottomed saucepan, gently boil syrup, sugar, butter and water until it reaches “hard crack”/300F on a candy thermometer. This will take 10 to 20 minutes. DO NOT STIR.
- Remove from heat and stir in the almonds. Spread out on an ungreased or parchment-lined cookie sheet. Sprinkle the chocolate on top, and spread it out as it melts. Cool in fridge or freezer, and break into pieces.