Toffee McGreevey

Step by step method

• Step 1

  Preheat oven to 350°F.

• Step 2

  In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes.

• Step 3

  Cool nuts and finely chop 1/2 cup.

• Step 4

  Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan.

• Step 5

  Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water.

• Step 6

  Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290°F, about 7 minutes.

• Step 7

  Quickly stir in slivered almonds and immediately pour mixture into baking pan.

• Step 8

  With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.

• Step 9

  Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips.

• Step 10

  Let chips melt and with spatula spread chocolate evenly over toffee.

• Step 11

  Sprinkle chopped nuts evenly over chocolate, gently pressing them into it.

• Step 12

  Chill toffee until chocolate is firm, at least 2 hours, and up to 2 weeks, covering tightly after 2 hours.

• Step 13

  Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.