2 cups natural almonds, sliced
2 14 cups sugar
8 ounces unsalted butter, cut into 16 pieces (2 sticks)
12 cup water
2 tablespoons light corn syrup
4 ounces semisweet baking chocolate, melted
Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted. In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts. Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes. Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds. Pour on baking sheet with sides; spread evenly. Cool at room temperature 10 minutes. Refrigerate 20 minutes. Spread melted chocolae over toffee; sprinkle with remaining almonds. Refrigerate 30 miutes until hard; break into pieces. Store in tightly seal container.