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1/2 cup boiling water
1 cup firmly packed brown sugar
1 cup granulated sugar
1/3 cup light corn syrup
1/8 teaspoon salt
1/3 cup butter
1 cup semisweet chocolate chips
1 cup toasted chopped almonds

Combine boiling water, brown sugar, sugar, light corn syrup, and salt in a saucepan. Stir until dissolved. Cook, covered, over high heat for 2 minutes, or until steam washes the sugar crystals from the side of the pan. Cook uncovered, to 240*F on a candy thermometer, the firm-ball stage; do not stir. Add butter then cook to 300*F on a candy thermometer, the hard-crack stage; do not stir. Pour into a lightly buttered 13 x 9-inch baking dish; let stand until firm.

In a double-boiler, melt chocolate chips over low heat.

Blot toffee with a paper towel then spread with half of the melted chocolate chips. Sprinkle with 1/2 cup chopped toasted almonds. Invert onto a wax paper lined baking sheet. Spread with remaining melted chocolate and sprinkle with remaining almonds. Let stand until the chocolate is set then break into pieces.

Makes 24 pieces.

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