1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoons white Karo
1 cup chocolate chips
3/4 cup finely chopped almonds (toasted)
1/4 cup finely chopped almonds (toasted)
Line a 10x15" cookie sheet with foil extending over the edges of the pan. Butter the sides of a 2 qt. heavy saucepan. In saucepan, melt butter; add sugar, water and Karo. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a steady rate, stirring frequently until the temperature registers 290 degrees. (Watch carefully when temperature reaches 280 degrees as candy cooks fast and may scorch). Remove pan from heat and quickly stir in 3/4 cup nuts and then pour onto prepared pan spreading to edges of pan.
Let candy stand about 2 minutes or until set. Sprinkle with chocolate chips and wait 5 minutes more. Spread chocolate over toffee and top with the remaining 1/4 cup chopped nuts. Chill for 20 minutes and then lift foil and candy form pan. Carefully break candy into pieces and store in covered container. NOTE: this toffee is also good without the chocolate if you desire.
This is my Great-Aunt Eileen's recipe. A special treat during the holidays.