<http://schema.org/recipeInstructions>
" Line a 13x9x2-inch baking pan with foil, extending foil over ends of pan. Sprinkle 1/2 cup of the almonds in pan. Finely chop the remaining 1/2 cup almonds. Butter sides of a heavy 2-quart saucepan. In saucepan, melt butter. Add sugar, water, corn syrup, and salt. Cook, stirring, over medium-high heat until mixture boils. Insert a candy thermometer. Reduce heat to medium and boil, stirring frequently, until candy thermometer registers 290 degrees F (soft-crack stage). After mixture reaches 280 degrees F, stir and watch carefully to prevent scorching. Remove saucepan from heat; remove thermometer and pour candy over almonds in pan. Let stand 5 minutes; sprinkle with chocolate. Let stand until chocolate softens, about 2 minutes. Spread chocolate evenly over candy. Sprinkle with chopped almonds. Refrigerate candy until firm. Use foil to lift candy from pan; break into pieces. Store tightly covered at room temperature.Nutritional information is based on a 2-ounce serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28580/butter-crunch-toffee-rbk1207/>