2 c. sugar
1/2 c. water
1 1/4 c. light corn syrup
1 c. butter (no substitute)
1 3/4 c. chopped almonds

TOPPING:

12 oz. bittersweet or semi-sweet chocolate, coarsely chopped
1 c. almonds

Lightly grease a 15 1/2 x 10 1/2 inch jelly roll pan. Combine sugar, water, corn syrup and butter in a heavy saucepan. Cook over medium heat; bring to 295 degrees on candy thermometer (hard crack stage), stirring occasionally. Remove from heat. Immediately stir in almonds and pour into prepared pan. Sprinkle chocolate over the hot toffee; spread evenly. Top with remaining chopped almonds, pressing into chocolate. Allow to cool and break into small pieces. Makes 3 to 3 1/2 pounds. Store in airtight container.