1 teaspoon cinnamon
1 pound salted butter (4 sticks butter)
1/4 cup Karo corn syrup
1/2 teaspoon salt
2 1/2 cups sugar
1 cup water
1/2 cup pecans, finely chopped (have these ready before you start)
Line a large baking sheet with parchment paper or aluminum oil. Add almonds and spread out evenly. Roast in the oven at 350F degrees for 5 minutes. Sprinkle evenly with 1 cup chocolate chips then sprinkle with cinnamon. Set aside. In a stock pot (NOT a saucepan or it will overflow), add the butter, corn syrup, salt, sugar and water. Bring to a boil then reduce to a simmer at medium high heat, stirring CONSTANTLY for 12-16 minutes until temperature reaches 300F degrees on your candy thermometer. Watch the temperature carefully as it approaches 275 for it will turn very quickly and you don’t want it to burn. As soon as the toffee temperature reaches 300F degrees, pour over the prepared almonds/chocolate chips and immediately spread out evenly with a spatula. Immediately sprinkle with remaining 2 cups chocolate chips; let stand 1-2 minutes until chips are soft enough to spread, then spread chocolate evenly over toffee until smooth. Immediately sprinkle with chopped pecans. Let toffee cool until hardened then break into pieces. Store in an airtight container at room temperature.