Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils. Continue to coo, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan). Melt the chocolate chips with the shortening, over hot water, stirring until smooth. Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the chocolate has set, break apart at the scores and store in a cool place in tins. Makes 3 lbs of candy.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 10|
|Calories from Fat: 471 (48%)|
|Amt Per Serving||% DV|
|Total Fat 52.4g||70 %|
|Saturated Fat 27.5g||138 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 97.6mg||30 %|
|Sodium 264.4mg||9 %|
|Potassium 188.2mg||5 %|
|Total Carbohydrate 134.9g||40 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 132g|
|Protein 4.5g||6 %|
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Calories per serving: 989
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