2 c. sugar
2 c. water
2 tbsp. light Karo syrup
6 oz. chopped almonds
1 lb. butter (no butter)
8 oz. ground walnuts
2 lg. Nestle's or Hershey bars

Cook sugar, water and Karo until it threads (234 degrees). Add soft butter, 1 cube at a time, each cube must be completed melted before adding the next. Continue cooking rapidly, stirring constantly from the time butter is added, add almonds and cook to a light crack stage, 285 degrees. Pour into oiled ice cube trays (3). Cool quickly in cold water (spread sides of trays to dislodge toffee).

Frost with melted chocolate bar and ground walnuts, place in refrigerator until sets. Frost other side and let set. Break into bite size pieces.