1 c. chopped roasted almonds
1 c. butter (1/2 lb.)
1 c. granulated sugar
1/3 c. brown sugar
2 tbsp. water
1/2 tsp. baking soda
3 oz. semi-sweet chocolate pieces

Sprinkle half the almonds on a buttered 9 x 13 pan. Melt butter in a heavy pan. Add sugars and water; mix well. Bring to a boil, stirring constantly. Continue cooking to 300 degrees or hard crack stage. Remove from heat and stir in baking soda. Work FAST, before it separates. Pour over almonds in the pan. Let cool about 5 minutes. Sprinkle chocolate bits over toffee. Spread evenly. Cool. Break into pieces. Makes about 1 1/2 pounds.