Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Butter Or Regular Margarine 1 c Almonds; Blanched, Slivered
2 c Sugar 6 oz Chocolate Chips; Semi-sweet
2 tb Light Corn Syrup; Karo 2 tb Vegetable Shortening
6 tb Water 3/4 c Almonds; Toasted, Sliced

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn
syrup, water and 1 cup of almonds. Cook over medium heat, stirring
constantly, until the mixture boils. Continue to coo, stirring
occasionally, until the mixture reaches the soft crack stage, (290
degrees F on a candy thermometer). Pour the mixture into a greased
17 X 14-inch baking sheet, (jelly roll pan). Melt the chocolate
chips with the shortening, over hot water, stirring until smooth.
Spread on the toffee, which has been scored with a sharp knife in to
bars. Sprinkle with 3/4 cup of toasted almonds. When the chocolate
has set, break apart at the scores and store in a cool place in tins.
Makes 3 lbs of candy.

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