1 lb. butter
2 c. slivered almonds, toasted & finely chopped
2 tbsp. water
1/2 tsp. salt
2 c. sugar
6 chocolate Hershey bars

Butter two 9 x 12 inch pans. Melt chocolate in double boiler. Put butter (cut in slices) and water in large saucepan over medium high heat. Stir until melted then add sugar and salt as you continue stirring. When mixture loses yellow color and becomes whitish add 1 cup nuts. Continue to cook mixing constantly until mix reaches 300 degrees (about 20 minutes). Mixture will be caramel color.

Remove from heat and pour into prepared pans. Cool until set, but not hard. Score into wedges with sharp knife. Cool completely. Remove toffee from pan and break into wedges. Frost and top with nuts.