Ingredients
- ½ cup coarsely chopped almonds or pecans, toasted
- 1 cup butter
- 1 cup sugar
- 3 T. water
- 1 T. light corn syrup
- ¾ cup semi-sweet chocolate chips
- ½ cup finely chopped almonds or pecans, toasted
Preparation
Step 1
Line a 9x13x2” pan with foil, extending foil over edges of pan. Sprinkle the ½ cup coarsely chopped nuts in pan. Set aside.
Butter sides of a heavy 2-quart saucepan. In saucepan, melt butter. Add sugar, water and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, tkill thermometer registers 290 degrees F, soft crack stage (about 15 minutes). Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the ½ cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered.