Toffee
1 c. butter
1 1/4 c. sugar
2 T corn syrup
2 T water
1 c. slivered or sliced almonds, toasted
1 pkg. semisweet chocolate chips
Place first four ingredients in a medium-sized saucepan. Over medium heat, melt ingredients together, then bring to a boil, stirring constantly. Continue cooking until candy thermometer reaches hard-crack stage (300 degrees).
Remove from heat. Stir in toasted almonds.
Pour mixture onto foil-lined jelly roll pan and spread evenly. Pour chocolate chips over toffee mixture evenly. Wait about five minutes, until chips appear dark and shiny, then spread them evenly over toffee.
Allow to reach room temperature, then refrigerate for one hour. Break into pieces. Seal in Tupperware. Keep in chilly room (or garage) or refrigerator for longer life of toffee!