1 cup (2 sticks) butter (NO substitutions!)
1 1/3 cups sugar
1 tbsp. light corn syrup
1/4 cup water
1 cup almonds, chopped
2 (4 1/2 oz. ea.) milk chocolate candy bars (Hershey's)
1/2 cup pecans, finely chopped

Melt butter in heavy saucepan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage (300°F). Remove from heat; stir in almonds. Quickly turn into greased 13x9x2-inch pan. Spread evenly onto pan. Cool thoroughly.

Melt 1 bar chocolate over hot water. Spread on one side of toffee. Sprinkle with half of the pecans. Let harden (chill in refrigerator). Turn over and repeat with remaining melted chocolate and nuts. Let harden. Break into pieces. Store in airtight container in cool place.

Note: A candy thermometer is recommended.

Submitted by: Ruth Davis