Almond Toffee

3/4 c. more butter
1 c. firmly packed brown sugar
3/4 cup chopped almonds
chocolate chips (about 1/2 cup)

Line 8" square baking dish with foil, extending up on 2 sides (so you can grab the ends). Butter foil lightly.

Microwave directions:

In 2-quart glass bowl, place butter and sugar. Microwave on HIGH for 1 minute. Beat with wire whisk until smooth, microwave on HIGH 4 more minutes. Stir in 1/2 cup of almonds. Microwave uncovered on HIGH for 2 more minutes or until mixture thickens. Watch it -- it tends to burn.

Be very careful if you do this in the microwave -- I blew the fuse on mine twice making this. It gets VERY hot!

Stovetop directions:

Put butter and sugar in large saucepan. Cook on high til it reaches soft/medium crack stage, I think that's 210F or so on the candy thermometer. Stir, stir, stir - it will burn if you don't. When it's been boiling for a few minutes, stir in 1/2 cup of almonds. Keep cooking it - it will change color a bit and change texture.

I test it by dripping some off the spoon onto ice, if it gets like caramel real fast it's done.

When it's done cooking:

Pour into prepared dish (work fast! It starts to get hard) and sprinkle with chocolate chips. Cover with plastic wrap for a few minutes until chips melt (It will melt even if you don't cover it.) Spread melted chocolate over toffee evenly and sprinkle with remaining almonds. Refrigerate for at least 1 hr. Break into pieces.