Toffee Crunch

• 2 2/3 cups sugar
• 2 cups margarine or butter
• 6 Tbsp water
• 2 Tbsp light corn syrup
• 2 cups toasted almonds, coarsely chopped
• 12 oz (2 cups) semi-sweet chocolate chips

1. Butter cookie sheet and set aside.
2. In medium saucepan, combine sugar, butter, water, and syrup.
3. Cook over med-low heat, stirring occasionally, until mixture reaches hard crack stage (about 300u0b0 on candy thermometer), about 30 minutes.
4. Stir in half of almonds. Pour mixture into prepared cookie sheet.
5. Immediately spread to 1/4 inch thickness.
6. Sprinkle with chocolate.
7. Let stand 1 minutes. Spread evenly to cover hot candy.
8. Sprinkle with remaining almonds before chocolate sets.
9. Refrigerate until candy has cooled completely.
10. Break into pieces.
11. Store in air-tight container.

sugar, margarine, water, corn syrup, almonds, semisweet chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89563 (may not work)