1 c slivered almonds, toasted
1 c unsalted butter
1c sugar
3 tbsp water
1 tbsp corn syrup (light or dark)
1/4 tsp salt
6 oz semisweet chocolate chips
Line a banking pan w/ foil. Sprinkle 1/2 of the almonds in pan. Finely chop remaining almonds. Butter sides of a big pot. In pot, melt butter. Add sugar, water, corn syrup, salt. Cook, stirring over medium high heat until mixture boils. Insert candy thermometer. Reduce heat to medium and boil, stirring constantly until 290F. After 280F, watch carefully. Remove from heat. Remove thermometer and pour over almonds. Let stand 5 min. Sprinkle w/ chocolate chips. Let stand until chocolate softens, about 2 min. Spread chocolate. Sprinkle w/ chopped almonds. Refrigerate. Use foil to lift candy from pan.

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