Source  Mel's Kitchen Cafe

Recipe Added:  11/10/2011

Line a large rimmed baking sheet with foil. Lightly butter the foil and set aside. Place the slivered almonds in a single layer on a baking sheet and toast in the oven at 300 degrees for about 5-6 minutes, checking often, until the almonds are golden brown and toasted. Remove from the oven and set aside to cool.

In a medium saucepan over low heat, combine the butter and sugar and cook, stirring constantly until the butter is completely melted and the sugar is dissolved. May take 5-6 minutes. Once the sugar is dissolved, turn heat to medium and stir gently as the mixture comes to a boil. Clip a candy thermometer to the side of the pan and continue stirring gently. The mixture will gradually turn to darker and should register 300 degrees (hard crack stage) on the thermometer. Don’t scrape the sides of the pan, just gently stir.

Immediately remove from stove at 300 degrees and stir in almonds. Pour the candy onto the prepared baking sheet, taking care not to scrape the bottom of the pot as you pour it out. Using an offset spatula, quickly spread the toffee into an even layer on the baking sheet – it will cool quickly. Sprinkle the chocolate chips over the hot toffee and tent with foil. Let the chocolate melt for 2-3 minutes, remove foil and spread the chocolate chips into an even layer. Sprinkle the sliced almonds over the top and set aside to let the chocolate set and cool completely. When cool and the chocolate is set, break into pieces.

1. http://www.melskitchencafe.com/2010/12/almond-roca-sugar-rush-4.html