English Toffee

4 cups whole almonds

1 cups semi sweet chocolate chips
1 cups unsalted butter
1 cups sugar
3 tablespoons corn syrup
3 tablespoons water

Preheat oven to 350 degrees.

Pour almonds on baking sheet and roast for 5 minutes. Stir almonds and roast for another 5 minutes. Let cool.

Pour almonds in small batches into food processor and chop fine.

Measure 3 cups and set aside. Line jelly roll pan with parchment paper or silicone sheet.

Pour chocolate chips onto surface and evenly disperse.

Cut butter into cubes and place in the 3- quart saucepan over medium heat.

Add sugar, water and corn syrup and bring to boil. Attach candy thermometer and let boil until mixture reaches 302 degrees. (Hard Crack
Stage)

Remove from heat and add 3 cups almonds, mixing thoroughly.

Quickly pour over chocolate chips and spread over the entire baking sheet with wooden spoon.

Add the remaining chopped almonds to the top of the candy and score the top of the candy with a knife to help break the candy after it has
hardens.

Allow it to set up over night. Break into pieces and store in plastic container lined with parchment paper.