Directions: |
Directions:Combine sugar, water, corn syrup and salt in a 2 quart heavy pan. Bring to a boil, washing sugar crystals down from the sides of the pan. Carefully clip a candy thermometer to side of pan and boil syrup to 280 degrees (medium hard crack stage). Meanwhile, cut butter into pieces. When syrup reaches 280 degrees
stir in butter, a piece at a time, stirring constantly. Continue cooking and stirring rapidly until mixture reaches 300 degrees (hard crack stage). Turn the heat down just a little at this point and keep stirring. Add 2/3 cup finely chopped almonds. Continue cooking and stirring constantly until mixture reaches 310 degrees (very hard crack stage) on candy thermometer. Remove from heat, stir in vanilla and pour onto lightly butter foiled cookie sheet pan with edge (about 12"x18"). Spread evenly. Let set a few minutes until starting to set. While the candy is still warm, sprinkle chocolate chips on top to melt. If need be, put in warm oven for just a few second to melt chocolate and then spread evenly. Immediately sprinkle with a 1 cup finely chopped almonds. You can let cool naturally or put in refrigerator for several minutes to cool and set. When set, lift foil and candy out of pan and break into pieces. Store in airtight container. Makes about 2 pounds. Keep well. May be frozen for a couple of months. |
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