1½ cups Hershey’s® Semisweet Chocolate Chips, divided
1-3/4 cups sugar
3 tbsp. corn syrup
3 tbsp. water
Line 13 x 9” pan with foil; butter foil. Spr8inkle 1 cup chocolate chips into pan; set aside.
In shallow baking pan, spread almonds. Bake at 350° 7 minutes or until golden brown; set aside.
In heavy 3-qt. saucepan, melt margarine; blend in sugar, scorn syrup and water. Over medium hat; cook stirring constantly to 300° on candy thermo or until syrup, when dropped into very cold water, separates into threads
which are hard and brittle.
Remove from heat; stirring 1½ cups toasted almonds. Immediately pour mixture evenly over chocolate chips in prepared pan; do not disturb chips.
Sprinkle with remaining ¼ cup toasted almonds and remaining ½ cup chocolate chips; cool slightly.
With sharp knife, score into 2” squares, wiping knife blade after drawing
through candy. Cool completely; remove from pan. Remove foil; break into
pieces. Store in tightly covered container in cool dry place.
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