1 c. blanched slivered almonds
1 c. butter (no substitutes)
1 1/4 c. granulated sugar
2 T. light corn syrup
2 T. water
1/2 c. chocolate chips (opt.)
Preheat oven to 375. Arrange almonds in a single layer on a baking sheet. Toast in oven until lightly browned, approx. 5 minutes. Watch carefully or they will burn!
Line a baking sheet with foil. In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly until mixture boils. Boil without stirring, to hard crack stage, 300 degrees. Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined baking sheet. Spread evenly with the back of a spoon. If you desire, sprinkle chocolate chips over candy brittle. Let stand about 5 minutes or until chocolate has melted. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.