Toffee

Toffee
Diane Peterson, 12/07

2 cups slivered almonds
2 cups butter
2 cups sugar
2 tablespoons water
1 package of chocolate chips

First--chop about 2 cups (more or less, depending on preference) of almonds and lay them in an 11x16 cookie sheet. Bake them for about 4-5 minutes on 400 degrees, until they look golden brown, and have a nice, toasted taste.

Next-in a heavy pan, melt butter, sugar, and water. Keep it on med-high heat as it boils. Stir frequently. Watch for it to thicken up, and turn tan color--about like a paper sack. Test in ice water for a good crack--it should NOT be chewy. Remove from heat and pour over toasted almonds.

Wait a minute or two, but while the toffee is still hot sprinkle milk chocolate chips over all. After they melt, spread the chocolate evenly over all. Let it cool, and the chocolate set firm, and then break it apart with a knife into chunks.

Hide it, or it will be gone in a moment!!