Chocolate Almond Toffee

​1 ¾ cups sugar
1/3 cup light corn syrup
¼ cup water
1 cup butter
2 cups slivered almonds, lightly toasted and chopped, divided
2 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, chopped
1 teaspoon vegetable shortening
 
1. Generously grease bottom and sides of a 15x10 inch jelly roll pan; set aside. In a large, heavy saucepan, combine sugar, corn syrup, water and butter. Cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbly. Position candy thermometer and continue cooking, stirring frequently, until temperature reaches 300 to 310 degrees, about 20-25 minutes.
 
2. Stir 1 2/3 cups almonds into syrup and immediately pour into prepared pan; using a fork, spread to even thickness. Cool completely in pan on wire rack.
 
3. Meanwhile, in a small saucepan, melt chocolates and shortening over low heat, stirring frequently, until smooth. Remove toffee from pan in one piece. Spread with chocolate and sprinkle with remaining almonds, pressing almonds lightly into chocolate. Let stand until chocolate has hardened, about 60 minutes, and break into pieces. Store between layers of waxed paper in airtight container in refrigerator.
 
Revised September 2017