2 c almonds, chopped and toasted
2 c butter (4 cubes or 1 lb)
2 c sugar
1/4 c water
1/4 c + 2 T light corn syrup
2 t vanilla
16 oz milk chocolate bar (we like to use 2 giant Symphony bars)
Butter 9x13 inch cake pan. Sprinkle 1 1/2 c chopped nuts in the bottom of the pan. Set aside. Combine butter, sugar, water, and corn syrup in heavy saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook and stir until candy reaches hard-crack stage, 300 degrees (about 288 here in Idaho). Remove from heat and add vanilla. Pour candy over nuts in prepared pan and spread slightly. Break chocolate bar in squares and place on hot candy. Allow to melt 5 minutes and then spread chocolate over candy. Sprinkle remaining 1/4 c nuts over top. Recipe can be halved.
Recipe: adapted from Lion House
