1/2 lb. soft butter
1 c. and 2 tbsp. granulated sugar
1/4 lb. chopped almonds
1/4 lb. ground almonds
1 1/2 lg. Hershey bars (8 or 9 oz. each)

Mix soft butter with sugar in 8 x 2 1/2 pan. Heat slowly, when it begins to boil, add chopped almonds. Cook 12 to 15 minutes (heat should be a little over medium). If butter starts to rise, raise heat to mix then lower again. Keep folding. When toffee starts to darken, pull toward center until candy becomes darker. Cook it folding constantly until toffee color and glossy looking. Spread very quickly on ungreased 16 x 11 1/2 cookie sheet. Melt chocolate in double boiler, don't boil. Spread on warm toffee. Sprinkle with 1/2 ground almonds. Let harden. Turn over and repeat. When cool, break into pieces. Store in refrigerator in sealed container.