Toffee

(You will need a candy thermometer for this.)

1/2 C toasted almonds or pecans chopped (we used plane raw almonds)

1 C butter

1 C sugar

1 Tbsp lite corn syrup

3 Tbsp cold water

3/4 C semi sweet chocolate chips (we used milk chocolate)

1/2 C finely chopped almonds or pecans

Line a casserole pan (9x13) with aluminum foil. Evenly sprinkle the coarsely chopped almonds in the pan, and set aside. Coat a saucepan with butter (to keep things from sticking so much), and melt the butter. Add corn syrup, water, and sugar. Cook and stir constantly on med to high heat until boiling. Clip on a candy thermometer to the pan, and cook and stir on medium until it reaches 290 F.

Remove the pan from heat, and pour into prepared pan with almonds. Let stand for 5 min. Then sprinkle with chocolate chips and let stand until the chips look soft and melty. Spread the chocolate over the top with a knife. Sprinkle the finely chopped nuts over the chocolate. Chill til firm. Drop the foil containing the toffee on the counter to break it up. Keep in a cool place.

(Recipe courtesy of Davina Fear via Betty Crocker, and photos courtesy of Pirijo Silver.)