My very, very favorite Christmas candy. Yummy! Here’s a no fail recipe that I use without any problems!
In large saucepan, gently boil syrup, sugar, butter and water until hard crack appears on candy thermometer (300 F/150 C) Do not stir! This step takes at least ten minutes. I mean don’t stir after you have initially stirred up to make sure it is well combined and dissolved and started to boil.
Remove from heat, add almonds and mix well.
Spread on ungreased cookie sheet and sprinkle with chocolate. chips.
As they melt, spread chocolate evenly over the candy.
Cool in fridge or freezer. Break into bite sized pieces and hide them before someone sees you! You can toast the almonds in a fry pan over medium heat until lightly brown.