1 c. coarsely chopped almonds
2 sticks of butter
1 1/3 c. sugar
3 tbsp. water
1 tbsp. light syrup
3 bars of chocolate

Place butter in heavy saucepan and melt slowly. Add sugar, water and light syrup. Cook until reaches 300 degrees. Add almonds. Pour onto ungreased cookie sheet and cool. Melt chocolate and spread over the toffee. Sprinkle with more almonds. Turn over and repeat chocolate and nuts.