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2 servings
Ingredients:
1 cup blanched slivered almonds1 cup butter1 1/4 cups white sugar2 tablespoons light corn syrup2 tablespoons water2 cups milk chocolate chips
Instructions:
Preheat oven to 375 degrees F (190 degrees C).Arrange almonds in a single layer on a baking sheet.Toast in the preheated oven until lightly browned, approximately 5 minutes.Line a jelly roll pan with foil.In a heavy saucepan, combine butter, sugar, corn syrup, and water.Cook over medium heat, stirring constantly, until mixture boils.Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C).Remove from heat.Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan.Sprinkle chocolate chips over candy brittle.Let stand about 5 minutes, or until shiny and soft.Spread chocolate evenly over candy.Cool to room temperature, then refrigerate for 1 hour.Break into bite-size pieces.
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