Toffee

Preheat oven to 350 degrees.

In a sheet pan spread almonds in one layer and roast until pale and fragrant, about 10 Minutes. Let nuts cool and finely chop ½ cup. Set aside.

Line a sheet pan with a silpat. Cut butter into 16 pieces. Place in a 3 quart heavy saucepan with the sugar, corn syrup and 2 tablespoons water. Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved. Continue to boil, stirring occasionally, until mixture registers 290 degrees, about 7 minutes. Quickly, stir in slivered almonds and immediately pour mixture into baking pan.

With an offset spatula, quickly spread toffee in an even layer as close to the edges as possible.

Let mixture stand 1 minute and sprinkle evenly with chocolate chips. Let chips melt and spread chocolate evenly over toffee. Sprinkle chopped nuts over chocolate, pressing gently to adhere . Chill until toffee is firm. Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.