Combine the butter, brown sugar and water in a large bowl. Microwave on high for five minutes or until the sugar is dissolved. Add a half-cup of almonds and whisk well. Microwave on high for five more minutes or until the hard crack stage (290 to 300 degrees on a candy thermometer). Immediately pour the mixture onto a buttered, 16-inch length of heavy-duty aluminum foil. Sprinkle the chocolate over the top. As the chocolate melts, spread it evenly over the top of the toffee. Sprinkle the remaining almonds over the melted chocolate. Set the toffee aside to cool to room temperature, until the chocolate is firm, about 30 minutes. The candy can also be placed in the refrigerator or freezer to cool and set. Break the toffee into pieces and serve it or store it at room temperature in an airtight container for several weeks.

Recipe

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com