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: spread oil on large rimmed baking sheet; set aside. in large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°f (150°c) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes. remove from heat. whisk in cocoa; stir in almonds. quickly spread as thinly as possible on prepared pan. let cool completely. break into pieces. make-ahead: store layered between waxed paper in airtight container at room temperature for up to 1 month).