4-5 oz. slivered almonds
1/2 lb. butter
2 c. white sugar
1 tsp. salt
1 c. water
1/2 pkg. almond
Bark

Place butter in heavy 3 quart kettle. Heat to liquid. Dissolve 1 teaspoon salt into 1 cup water. Add this to the butter. Also add 2 cups sugar and the almonds. Rapidly bring to a boil. Boil hard, constantly stirring to prevent burning. Cook to 300 degrees (use wooden spoon). Add almonds. Using a wooden spoon, pour out on a well buttered teflon (large) cookie sheet, pulling and spreading toffee to sides of pan. Cool.

Melt chocolate bark. Spread on cooled toffee. When chocolate has set, crack toffee into pieces.