1 c. butter
2 tbsp. water
1 1/2 c. chopped almonds, toasted
1 tsp. vanilla
6 oz. pkg. (1 c.) semi-sweet chocolate chips
1 1/4 c. sugar
4 tsp. corn syrup

TIP: To toast almonds, bake at 350 degrees for 8 to 10 minutes or until golden brown.

Butter a 10x15 inch jelly roll pan. In medium size heavy saucepan over low heat, melt butter. Stir in sugar, water ad corn syrup. Cook over medium heat until candy thermometer reaches soft crack stage (270 degrees), stirring constantly. Remove from heat; stir in 1 cup of the almonds and vanilla. Immediately pour mixture into prepared pan; quickly spread evenly. Cool 2 minutes.

Sprinkle chips over warm toffee; let stand 2 minutes to soften. Spread chocolate evenly. Sprinkle chocolate with remaining 1/2 cup almonds. Refrigerate until chocolate is set; break into pieces. Store covered in refrigerator. Makes 1 3/4 pounds.