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Ingredients
- 1 lb. butter
- 2 cups sugar
- 2 tablespoons karo syrup
- 2 cups chopped almonds
- 6 oz. chocolate chips
Preparation
Step 1
Slowly melt butter and karo in heavy dutch oven until all pieces of butter are completely melted. Add sugar and almonds. Mix; turn heat up to medium to medium high. Using a flat end wooden spoon, stir with upward and over motion until almonds are toasted and candy is toffee colored, and to 300°F on candy thermometer. Pour onto greased cookie sheet, cover with chocolate chips and spread when melted. Sprinkle with finely chopped almonds. Cool and break into pieces.