Crunchy Chocolate Almond Toffee

• 2 cups natural almonds, sliced
• 2 14 cups sugar
• 8 ounces unsalted butter, cut into 16 pieces (2 sticks)
• 12 cup water
• 2 tablespoons light corn syrup
• 4 ounces semisweet baking chocolate, melted

1. Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.
2. In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
3. Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.
4. Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
5. Pour on baking sheet with sides; spread evenly.
6. Cool at room temperature 10 minutes.
7. Refrigerate 20 minutes.
8. Spread melted chocolae over toffee; sprinkle with remaining almonds.
9. Refrigerate 30 miutes until hard; break into pieces.
10. Store in tightly seal container.

natural almonds, sugar, unsalted butter, water, light corn syrup, chocolate

Taken from www.food.com/recipe/crunchy-chocolate-almond-toffee-342560 (may not work)