2 sticks butter
1 c. sugar
3 tbsp. water
1 tbsp. light Karo syrup
5 oz. sliced almonds
8 oz. Hershey chocolate

In electric fry pan, combine first 4 ingredients with heat at highest setting. Stir in one direction until mixture begins to thicken and darken (about 10 minutes). Add almonds quickly. Pour into greased cookie sheet. Place chocolate (in small pieces) over top. Spread chocolate evenly. Place cookie sheet in freezer for 1/2 to 2 hours. Break toffee in small pieces.