Ingredients
- 16 TB unsalted butter (2 sticks)
- 1/2 tsp salt
- 1 1/2 C sugar
- 3 Tb water
- 1 Tb light corn syrup
- 2 C finely diced toasted almonds
- 2 2/3 C semisweet chocolate chips
- 1 tsp baking soda
Steps
- Melt butter in a large saucepan over med heat. Stir in the salt, sugar, water and corn syrup. Bring to a boil.
- Boil gently over medium heat until the mixture darkens to a golden color (about 10 to 15 minutes). Watch carefully as it can burn quickly. If you have a candy thermometer, it should reach 300°F. If not, take a teaspoon of the mixture out and drop in a cup of ice water. It should be brittle and not bend. Mix in 1 tsp of baking soda.
- While the syrup is cooking, spread half the diced nuts close together on a baking sheet lined with parchment. Top with half of the chocolate.
- When ready, quickly pour the hot syrup over the nuts and chocolate. Immediately top with remaining chocolate and then nuts.
- After 5 minutes, press down on the chocolate nut layer with a spatula to spread the chocolate evenly. Loosen it from the baking sheet while warm.
- When completely cool, break into chunks. Store tightly wrapped.