Pre-heat your oven to 215c.
Spread the slivered almonds on a baking sheet. Bake for about 8 minutes (or until lightly toasted). Be careful not to burn them.
In the meantime put the butter, sugar, water and corn syrup in a pot over med heat. Be prepared to stir continuously.
On a pan covered in tinfoil spread about 1 cup of chocolate chips. You are going to be pouring the candy over the chocolate chips. Set aside the remaining chips with the 3/4 cup of roasted almonds.
This is where the candy thermometre comes in handy. You want to heat the candy to ‘hard crack’ or about 310. Unfortunately my thermometre broke. Another trick is to have a bowl of really cold water handy. Every few minutes drop a bit of the candy into the bowl of water. Once it hardens and breaks apart its ready!
Pour the roasted almonds in your candy once it reaches hard crack temperature and swiftly layer it over the chocolate chips you have all ready on the pan.
Sprinkle the remaining chocolate chips and roasted alonds on top.
Immediately score your squares.
Chill.
Break apart. Enjoy.
Merry Christmas and happy holidays
Holly
