Source:

www.recipelink.com

Serves/Makes:2 lbs.

Ingredients

• 1-3/4 cups (425 ml) chopped almonds, divided use
• 1-1/2 cups (350 ml) Hershey's semi-sweet chocolate chips, divided use
• 1-1/2 cups (350 ml) butter
• 1-3/4 cups (425 ml) sugar
• 3 tbsp (45 ml). light corn syrup
• 3 tbsp (45 ml). water

Preparation

• Preheat oven to 350 degrees (175 C.).
• Spread 1-3/4 cups (425 ml) chopped almonds in shallow pan and toast at 350 degrees (175 C.) for 7 minutes or until golden. Set aside. (Turn off oven.)
• Spread one cup of the chips in a buttered 13x9 inch pan. Set aside.
• Melt butter in heavy 3 quarts (2850 ml) saucepan.
• Blend in sugar, corn syrup, and water.
• Cook over medium heat, stirring constantly to hard crack stage, 300 degrees (150 C.) on a candy thermometer or until syrup when dropped into cold water separates into hard and brittle threads.
• Remove saucepan from heat.
• Stir in 1-1/2 cups (350 ml) of toasted almonds.
• Immediately spread mixture over chips in pan (do not disturb chips).
• Sprinkle remaining 1/4 cup (60 ml) of toasted almonds and remaining 1/2 cup (125 ml) of chocolate chips over mixture.
• Score into 1 1/2 inch squares.
• Cool completely, remove from pan and break into pieces. Store in tightly covered container.

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