Instructions: Denise says: I grew up in an almond orchard in California. (Yes, once in awhile they even let me in the house!) Note - in California NO ONE has a farm - we all have orchards or ranches. It is OK to BE a farmer here - but you call your place an RANCH! (That was our culture lesson for the day.) My mom always made this wonderful recipe:

DIRECTIONS:
Place butter and brown sugar in a saucepan and cook on medium heat until mixture is bubbly and reaches 290 degrees on a candy thermometer. Meanwhile: place a large sheet of aluminum foil in a jellyroll pan, cookie sheet, or on the counter. Grease it lightly all over with butter. When butter/sugar mixture has reached 290 degrees remove from heat immediately. Quickly stir in 2/3 of the roasted almonds and pour toffee onto foil. Allow it to set for 1 or 2 minutes then sprinkle chocolate chips all over the top. Once the chips are melted, spread them evenly over the toffee. Finish by sprinkling remaining 1/3 cup of almonds over the chocolate. Let toffee cool completely in the refrigerator then break with hands into bite-size pieces.

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