Christmas Toffee - cooking recipe

Ingredients

2 sticks pure butter
1 Tbsp. light Karo syrup
1 Tbsp. water
1 c. sugar
3/4 to 1 c. sliced almonds
5 to 6 oz. chocolate chips

Preparation

Take butter, syrup, water and sugar and bring to a boil. Stir continuously about 10 to 12 minutes. Once mixture starts changing colors, add in almonds. When mixture is one shade darker than light brown sugar, pour out onto NONSTICK cookie sheet. Spread with wooden spoon or spatula. Let sit 1 minute and sprinkle chocolate chips over toffee. Chocolate chips will melt and then spread over the toffee, like frosting on a cake. Let toffee completely cool on cookie sheet (couple of hours). Toffee is cool after chocolate is solid on top. Break into bite size pieces and put into airtight container. Great with vanilla bean ice cream.