"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 C. Butter 1 1/3 C. Sugar 1 Tlbs. Light Corn Syrup 3 Tlbs. Water 1 bag Milk Chocolate Chips 1 C. Almonds, coarsely chopped 1 C. Almonds, finely chopped
Cook first 4 ingredients in heavy pot over medium-high until hard crack stage (300º F). Stir continuously. Remove from heat and stir in 1 cup toasted almonds. Spread in pan and cool. Pour melted chocolate over toffee and spread to cover evenly. Top with finely chopped almonds. Let chocolate harden. Turn out on to other side and repeat chocolate and almonds. Both sides will be coated with chocolate and almonds. Let harden; break into pieces.
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