2 cups sugar
1 pound butter (no substitutes)
1 tablespoon light corn syrup
1/2 cup water
1/2 cup almonds, sliced
1 (6 oz.) milk chocolate bar

Combine sugar, butter, corn syrup, and water in a large saucepan.Heat on med. heat until butter is melted. Increase heat and bring to a boil and boil for approx. 13 minutes or until 280-290°F on a candy thermometer, stirring constantly.

Pour into a buttered 15x10 pan which has been sprinkled with the almonds. Let cool for 5 minutes. Break chocolate bar into squares and place on top of toffee. When melted, spread evenly. Cool completely. Break into pieces.

Cooks Note: A candy thermometer is recommended for best results.