1 c. roasted unsalted almonds
1 c. unsalted butter
1 1/2 c. sugar
3 tbsp. water
1 tbsp. corn syrup
15 oz. bittersweet chocolate, broken
3/4 c. thinly chopped almonds

Butter a 10 x 12 inch baking pan. Cut the roasted almonds in half. Melt the butter and add the sugar, water, and corn syrup in a pot. Stick a candy thermometer into the mixture. Let boil softly over medium heat. Stir occasionally. When the temperature reaches 300 degrees (about 25 minutes), add the almond halves; swirl the pot quickly. Pour out the mixture into the buttered pan, spreading it evenly across the pan. Let harden until very firm.

Turn the (what is now) candy over and wipe off the butter from the smooth, bottom side. Melt the chocolate and pour 2/3 of it over the bottom side of the candy. Press in the chopped almonds. Let harden. Turn over the candy and pour the remaining melted chocolate on the other side of it. Makes approximately 2 pounds of toffee.