2 1/4 c. sugar
1 lb. butter
1 c. slivered almonds
1 c. ground almonds
1/2 lb. Hershey's milk chocolate candy bar

All ingredients must be accurate. Do not make candy on a rainy day.

Place butter and sugar in a saucepan and heat on stove until mixture registers 290 degrees on a candy thermometer (stir constantly). Add slivered almonds. Pour into a greased cookie sheet.

Melt chocolate and spread it on top of slightly cooled toffee. Sprinkle with ground nuts. When hardened, break into pieces.