1 c. butter
1 tbsp. light corn syrup
3 tbsp. water
1 1/2 c. sugar
1 tsp. vanilla
1 c. chopped almonds
1 c. milk chocolate chips or 5 oz. grated milk chocolate candy bar

Melt butter in large saucepan; add sugar, corn syrup and water. Cook to hard crack stage, 300 degrees, stirring occasionally. Remove from heat; quickly stir in vanilla extract and 3/4 cup chopped almonds. Pour mixture into a lightly buttered 9"x13"x2" baking pan or onto a large piece of heavy aluminum foil, lightly buttered; cool 5 minutes. Place chocolate candy bars on warm toffee. When chocolate melts, spread evenly over toffee and sprinkle with remaining chopped almonds. Cool; break into pieces and store in tightly covered container. Yield: 1 1/2 pounds.