Pomegranate Almond Toffee

1 cup chopped almonds
3/4 cup chopped dried pomegranate
1 cup butter
1 1/2 cup dark brown sugar
1 cup of dark chocolate chips (more if you are using mini chips)

Line a 13x9x2 inch pan with foil and butter the foil then sprinkle both almond then dried pomegranates evenly.
Set aside. In large dutch oven butter sides of pot then melt butter and sugar together over medium heat til sugar dissolves, about 4 minutes.
If using a candy thermometer, stir frequently til reading is at 270 degrees.
No thermometer, mixture should boil till rolling! This is called "soft crack" stage. This has soft frothy bubbles. About 15 minutes.

Quickly pour mixture over fruit and nuts. Spread evenly. Let stand 2 minutes till surface is
firm. Sprinkle chocolate chips over top hot toffee. Let stand til softened. Spread chocolate over candy. Chill till firm, lift candy out of pan. Break into pieces and chill again in air tight container.

Makes 2 lbs of candy