1 1/2 c Whole almonds, blanched or unblanched
1/2 lb Unsalted butter
1 1/4 c Sugar
3 tb Clear corn syrup
1/4 ts Cream of tartar
1 pn Salt
2 ts Pure vanilla, brandy or cognac vanilla
4 To 5 oz. semisweet chocolate, melted

Spread almonds on a pastry sheet and place in a 160 degree F. oven for about 2 hours. They must dry out and become crisp, but they should not be toasted.

Combine the butter, sugar, corn syrup, cream of tartar and salt in a heavy 2-quart or even larger saucepan. Bring to a boil. Cover the pan for 3 or 4 minutes to allow the steam to dissolve the sugar crystals on the side of the pan. Keep wiping the sides of the pan with a brush that has been dipped in boiling water to remove the sugar crystals or, better still, use a brush that has been dipped in melted butter.

Boil, stirring gently, until toffee registers 300 F. on a candy thermometer. (If at any time the toffee seems to be darkening too fast, place it over a flame tamer to prevent it from burning.)

Remove the toffee from the heat. Allow the boiling to subside a second or two, then stir in the vanilla or brandy.