1 3/4 sticks butter
1 1/2 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
1 c. thin almond slivers or pecans on top

While cooking mixture, chop and toast nuts. Cook slow ingredients to 300 degrees, use candy thermometer. Spread on foil lined cookie sheet. After cooled, melt 1 large Hershey bar in double boiler. Spread on top and sprinkle with nuts. Cool in refrigerator and turn over when chocolate is hard. Melt another candy bar on other side, make sure chocolate is thin. Refrigerate. When spreading cooked toffee work quickly as it hardens fast. After cooling break into pieces.