1 1/2 teaspoons plus 1 cup butter, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup sugar
3 tablespoons water
2 cups coursely chopped almonds, toasted, divided
Butter a large baking sheet with 1 1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.
In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290 degrees (soft crack stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet.
Sprinkle with chocolate chips; spread with a knife when melted and cover entire butter mixture. Sprinkle with the remaining almonds. Let stand until set, about 1 hour. Break into 2 inch pieces. Store in an airtight container.
Yield: about 2 pounds.
Note: Recommended that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your tes.