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1
Preheat oven to 350u00b0F.
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2
In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes.
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3
Cool nuts and finely chop 1/2 cup.
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4
Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan.
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5
Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water.
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6
Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290u00b0F.
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7
,about 7 minutes.
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8
Quickly stir in slivered almonds and immediately pour mixture into baking pan.
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9
With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.
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10
Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips.
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11
Let chips melt and with spatula spread chocolate evenly over toffee.
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12
Sprinkle chopped nuts evenly over chocolate, gently pressing them into it.
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13
Chill toffee until chocolate is firm, at least 2 hours, and up to 2 weeks, covering tightly after 2 hours.
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14
Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.
