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2 c Butter Or Regular Margarine
2 c Sugar
2 tb Light Corn Syrup; Karo
6 tb Water
1 c Almonds; Blanched, Slivered
6 oz. Chocolate Chips; Semi-sweet
2 tb Vegetable Shortening
3/4 c Almonds; Toasted, Sliced
Melt the butter in a heavy 10-inch skillet.
Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils.
Continue to cook, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer).
Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan).
Melt the chocolate chips with the shortening, over hot water, stirring until smooth.
Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds.
When the chocolate has set, break chocolate toffee apart at the scores and store in a cool place in tins.