• 1 cup butter
• 1 Tablespoon light corn syrup
• 3 Tablespoons of water
• 1 ½ cup sugar
• 1 teaspoon vanilla
• 1 cup chopped almonds
• 4 (1.4 oz) chocolate candy bars

Melt butter in large saucepan.  Add sugar, corn syrup and water.  Cook to hard crack stage (300 degrees), stirring occasionally.  Remove from heat; quickly stir in vanilla and ¾ cup chopped almonds.  Pour mixture into a lightly buttered 9 x 13 x 2 inch baking pan or onto a large piece of heavy aluminum foil, lightly buttered.  Cool 5 minutes.  Place chocolate candy bars on warm toffee.  When chocolate melts, spread evenly over toffee and sprinkle with remaining chopped almonds.  Cool; breaking into pieces and store in a tightly covered container.  Yield 1 ½ pounds.