2 (7 oz.) Hershey bars with almonds
4 oz. pkg. sliced almonds
1 c. sugar
1 c. lightly salted butter

Break Hershey bars up into bite-size chunks and spread evenly on cookie sheet. In a 350 degree oven, lightly toast almonds on another cookie sheet for approximately 3 minutes or until lightly toasted. Spread evenly over Hershey bar chunks. Set aside.

In medium size saucepan, pour in sugar and add butter and place over a medium/low heat. (If heat is too high, the sugar burns and crystalizes and never turns into toffee.) Stir together and continue stirring throughout entire caramelizing process. The process takes 30-40 minutes.

Don't get discouraged! You will see the mixture go through several changes - separation, clumping, etc. It will eventually turn into a creamy toffee. When it does, pour evenly over chocolate almonds. Cool 15 minutes and refrigerate. When cold, break into pieces.