1 c. chopped roasted unblanched almonds
1 c. butter
1 c. sugar
1/3 c. brown sugar
2 tbsp. water
1/2 tsp. baking soda
3 oz. semi-sweet chocolate, bits or bar

Sprinkle half of the almonds in a buttered 9x13 inch pan. Melt butter in a heavy pan; add sugars and water; mix well. Bring to a boil stirring constantly. Continue cooking to 300 degrees or hard crack stage.

Remove from heat; stir in soda; work fast. Pour carefully over almonds in pan; let cool about 5 minutes. Sprinkle chocolate bits or shaved bar chocolate over toffee; heat of candy will melt chocolate. Spread evenly. Sprinkle rest of nuts over chocolate and press in lightly. Cool. Break into pieces. Makes about 1 1/2 pounds.