Pour the sugar, water, corn syrup and butter into a medium sized heavy-bottomed pot over medium-high heat. While stirring, allow the mixture to come to a rolling boil. Once the mixture begins to boil, stir constantly and allow to cook for another ten minutes. Once the mixture has turned a deep amber (or about 290 degrees), remove from heat and add half of the chopped almonds that you set aside earlier. Add another pinch of salt, and stir until almonds are incorporated.
|
Spread the mixture over your parchment or silpat lined cookie sheet. Using the back of a spoon or spatula, spread the mixture as thin as it will go. Sprinkle the chocolate chips over the hot mixture and let sit for two minutes until the chocolate has melted. Spread the chocolate over the toffee as evenly as possible, and top with the other half of the nuts before the chocolate hardens.
Let sit until hardened at room temperature. Break into bite sized pieces, and store in an airtight container until ready to eat.
|