1 lb. butter
1 lb. brown sugar
1 c. chopped almonds
6 milk chocolate Hershey bars

Pour 1/2 cup chopped almonds in an ungreased cookie sheet. Mix butter and brown sugar, cook in a heavy frying pan until the temperature reaches 300 degrees on a candy thermometer (medium high for 25 to 35 minutes). Stir constantly with a wooden spoon. Pour mixture over almonds in cookie sheet and spread out. Place 6 Hershey bars on top of mixture, when soft, spread over toffee. Sprinkle 1/2 cup almonds on top. Break into pieces when cool.