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Toffee

1/2 cup slivered almonds, toasted
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp. corn syrup
1 square (1 oz.) unsweetened chocolate, melted and cooled
3/4 cup semi-sweet chocolate pieces

Line a 13x9x2" baking pan with foil, extending foil over edge of
pan. Sprinkle almonds over foil. Butter sides of heavy saucepan.

Melt butter over low heat. Stir in sugar, water, and corn syrup.
Cook until boiling; cook over medium heat, stirring frequently
until temperature reaches 230 degrees. Stir in unsweetened chocolate.
Continue cooking over medium heat, stirring frequently until
temperature reaches 290 degrees. Watch closely after temperature
reaches 280 degrees!

Remove pan from heat, remove thermometer. Pour into prepared pan
- over the almonds - let stand 2-3 minutes. Sprinkle with chocolate;
when softened spread pieces evenly over mixture. Chill until firm.
Break into pieces.

Makes 1 1/3 lbs.

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