Chocolate-Coated Almond Toffee
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Makes: about 3 cups candy

Candy:
1 c. (2 sticks) butter
1 c. sugar
3 T. water
1 T. corn syrup
1/2 c. toasted, chopped almonds

Coating:
6 squares (6 oz.) semi-sweet chocolate, melted
1/3 c. toasted almonds, finely chopped

Butter a 15-1/2"x10-1/2"x1" baking pan very well.  Set aside.

Cook butter, sugar, water, and corn syrup in heavy saucepan
over medium heat until mixture boils, stirring constantly.  Boil
gently 12-14 minutes more until mixture reaches 300 degrees
Fahrenheit; stir frequently.  Mixture will turn golden brown and
become very thick.

Remove from heat; stir in almonds.  Spread evenly into baking
pan.  Let stand until almost cool to the touch.

Spread melted chocolate over toffee; sprinkle with chopped
almonds.  Let stand until chocolate is firm.  Break into pieces.

VARIATION:
1) you may use white chocolate or milk chocolate

2) you may substitute other types of nuts, such as macadamia
or pecan