ALMOND ROCHA

INGREDIENTS:
1/2 LB SALTED BUTTER
1 1/2 CUPS PACKED GOLDEN BROTLIN SUGAR
1/4 TSP SALT
1 CUP ROASTED COARSELY CHOPPED ALMONDS
3/4 CUP MILK OR DARK CHOCOLATE CHIPS

NOTE: Additional 1/4 tsp of salt is optional and can be added to butter/sugar mixture
while cooking.

DIRECTIONS:
Place butter and brown sugar in a sauce pan and cook on medium heat until mixture is bubbly and reaches 290 degrees on a candy thermometer. Meanwhile: place a large sheet of aluminum foil on the counter. Grease it lightly all over with butter. When butter/sugar mixture has reached 290 degrees remove from heat immediately. Quickly stir in 2/3 of the roasted almonds and pour toffee onto foil. Allow it to set for 1 or 2 minutes then sprinkle chocolate chips all over the top. Once the chips are soft spread them evenly over the toffee. Finish by sprinkling remaining 1/3 cup of almonds over the chocolate. Let toffee cool completely in the refrigerator then break with hands into bite--size pieces.