1 pound of butter
2 cups of sugar
1 1/2 cups sliced almonds
12 ounce bag of milk or dark chocolate chips (or some of both)
1 cup diced almonds
Melt butter in large skillet over medium high heat, stir with wooden spoon.
We use this enormous cast iron skillet we found in the basement, but we have tried a regular skillet and it works too, just not as well.
Add the 2 cups sugar continuing to stir until the mixture is blonde.
When the sugar and butter combine it turns to a thick foam. Keep stirring until it gets slightly golden blond.
|this is the blond color and with just added nuts|
Add the 1 1/2 cups sliced almonds and continue to stir until it is toffee colored and you see some little puffs of smoke that escape all at once.
In candy making terms this is the hard crack stage.
|sometimes there is a bit of oil separation and that is okay|
Pour onto cookie sheet and it will spread out, so a little work with the spoon helps it go in the correct direction.
Let it set for a couple moments to cool down slightly and then sprinkle the chocolate chips over the top and after a moment you will be able to spread the chocolate smooth. Voila'
Sprinkle the chopped nuts on top.
Let cool and break into pieces.
If we are in a hurry, we pop the cookie sheet with the candy into the freezer for a bit.