1 c. butter
2 tbsp. water
2 c. finely chopped blanched almonds
1 1/3 c. (8 oz.) semi-sweet chocolate pieces
1 1/4 c. sugar
1 tbsp. light corn syrup
1 tsp. vanilla extract

Butter 9x13 inch baking pan; set aside. In saucepan melt butter over low heat; stir in sugar, water and corn syrup. Cook over low heat, stirring constantly until mixture reaches 290 degrees on candy thermometer (soft-crack stage).

Remove from heat. Stir in 1 cup nuts and vanilla. Pour into prepared pan; quickly spread mixture evenly with spatula. Let cool.

Meanwhile, melt chocolate pieces over low heat; keep warm. Run sharp knife around edges of toffee pan to loosen; place waxed paper on baking sheet. Invert toffee onto waxed paper. Spread top of toffee with half of melted chocolate. Sprinkle with 1/2 cup reserved nuts. Refrigerate until firm, about 15 minutes.

Turn toffee over and spread other side with remaining chocolate and sprinkle with remaining nuts. Cool until firm. Break into bite size pieces. Store in tightly covered container in refrigerator. Yields 2 pounds, about 90 calories per 2 inch piece.