Almond Roca Toffee

From Sister's Cafe

1 c. butter
1 c. sugar
2 tsp water
2/3 c. slivered almonds
milk chocolate chips (melt on top)
sliced almonds (sprinkle on top, optional)

Melt butter in a saucepan. Add sugar and water and stir with a wooden spoon over low heat until sugar granules are dissolved. Turn to medium and continue stirring until mixture turns golden brown. Add slivered almonds. Continue stirring mixture until it becomes liquefied again and turns caramel colored. Using a candy thermometer, the temperature should be ~300 F. Immediately pour mixture onto ungreased cookie sheet. Let cool slightly. Sprinkle chocolate chips on top and let melt. Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool completely (outside if cold or in fridge/freezer). Break into pieces when the candy is still cold so you won't make finger prints in the chocolate.