Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. melt chocolate chips over low heat, watching carefully not to scorch. remove from heat and cool at room temperature for 5 minutes. in a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. gradually blend in melted chocolate; beat until smooth. stir in chopped almonds. pour into unbaked pie shell. bake for 45 to 50 minutes. cool. garnish with whipped cream and almonds, if desired.

Target recipe: grind 25 almonds from the pound. put butter, sugar and whole almonds into heavy cast aluminum pan. cook over high heat, stirring constantly. reduce heat slightly after sugar melts to keep from turning too dark. keep stirring briskly. cook to almost hard crack stage, about 290 degrees f on candy thermometer. this will take about 10 to 12 minutes. pour onto ungreased cookie sheets to about the thickness of an almond. melt semisweet chocolate and smear on top of warm brittle. sprinkle ground nuts on top of the chocolate. cool and chill until chocolate hardens. break into pieces.