Slap Yo' Mama Almond Toffee

1 1/2 C almonds

1 C butter

200 g sugar

1/4 C water

1/2 t salt

128 g or 3/4 C chocolate chips (original recipe uses 1/2 C)

With a sharp knife, roughly chop almonds.

Roast chopped almonds at 350 for about 14 mins.

Separately, combine butter, sugar, water, and salt in a small pot.

Turn heat to med and stir occasionally until candy reaches 300° F.

Do not stir often.

The goal is to get to 300 but not be at a very high heat.

When toffee is made at too high a heat, it separates!

But this is easily remedied - it must then be stirred over low heat.

To help it come back together, sizzle in small amounts of water.

If you don't cook the water off, the toffee will not set hard.

SLOWLY stir in 1 C roasted chopped almonds.

Changing the temperature quickly will cause the toffee to separate.

Pour onto a silpat lined baking sheet, spreading to 3/8" thick.

(This will be about the height of the almonds.)

Working quickly, sprinkle chocolate chips over hot toffee.

Let sit 1 min, or until most chocolate chips change color.

Spread evenly with a small palate knife.

Immediately top with remaining almonds.

Press almonds lightly into chocolate.

Let sit about 5 mins.

With a sharp knife, score candy all the way through.

Cool at least 4 hours, then break apart and store in tins.

Ed's friend Lis

*Many people blitz almonds in a blender.