Ingredients
1-1/2 teaspoons plus 1 cup butter, divided1 cup semisweet chocolate chips1 cup milk chocolate chips1 cup sugar3 tablespoons water2 cups coarsely chopped almonds, toasted, divided
Preparation
Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.
In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet.
Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, about 1 hour.
Break into 2-in. pieces. Store in an airtight container.
