1 1/3 cups sugar
1 cup butter, melted
3 TBS. water
1 TBS. Light Corn Syrup
1/2 cup chopped almonds(opt.)
1 cup ghirardelli milk chocolate chips (or semi-sweet, doesn't matter)
1/3 cup chopped almonds
Butter cookie sheet. In medium saucepan, combine sugar, butter, water and corn syrup. Cook over med-low heat, stirring occasionally, to hard crack stage (300 degrees), about 30 minutes. (when dropped into cold water, the candy separates into hard, brittle threads that snap easily). Immediately stir in 1/2 cup almonds. Pour mixture onto prepared cookie sheet and spread to 1/4 inch thinkness. Sprinkle chocolate chips over hot candy; let stand about 1 minute; spread to frost. Sprinkle 1/2 cup almonds evenly over chocolate. Refrigerate until candy is cooled and chocolate has set. Break into pieces. Makes 27 oz.
I don't usually add the almonds at all. Instead I make without and sprinkle crushed graham crackers on top instead, but don't put it in the mixture. There is a graham cracker recipe on the board.