Recipe: BUTTER CRUNCH TOFFEE

1 cup slivered almonds, toasted
1 cup unsalted butter
1 cup sugar
3 tbs water
1 tbs corn syrup (light or dark)
1/4 tsp salt
6 oz bittersweet or semisweet chocolate, finely chopped

Line a 13x9x2" baking pan with foil, extending foil over ends of pan. Sprinkle 1/2 cup almonds in pan. Finely chop the remaining almonds. Butter sides of a saucepan. In saucepan, melt butter. Add sugar and next 3 ingredients. Cook until mixture boils. Insert a candy thermometer. Reduce heat and boil until 290 degrees (soft crack stage). Watch to prevent scorching.

Remove saucepan from heat, remove thermometer and pour candy over almonds in pan. Let stand 5 min. sprinkle with chocolate. Let stand until chocolate softens. Spread chocolate evenly over candy. Sprinkle with chopped almonds. Refrigerate candy until firm. Use foil to lift candy from pan, break into pieces and serve.

MAKES 1 1/2 POUNDS.