1 lb. real butter (do not substitute butter)
2 1/2 c. sugar
1/4 c. slivered almonds
6 plain Hershey bars (broken into pieces)

Boil butter and sugar in heavy saucepan, stirring constantly until temperature reaches 300 degrees on candy thermometer. Pour in half the almonds. Pour mixture onto 2 cookie sheets. Spread evenly, about 1/2" thick. Pat broken candy bars on top and when melted, spread over toffee. Top with remaining nuts.