1 lb. butter
2 c. sugar
6 tbsp. water
2 tbsp. light corn syrup
1/3 lb. whole raw almonds, lightly roasted, if desired
3/4 c. semi-sweet chocolate chips
1/2 c. diced walnuts

Combine butter, sugar, water and corn syrup in medium saucepan. Mix well and cook over medium heat to 250 degrees, measuring with candy thermometer. Add almonds and stir constantly until mixture reaches 300 degrees. Remove from heat and pour onto large buttered baking sheet or jelly roll pan, spreading mixture into corners.

Top with chocolate chips. Let stand to melt about 2 minutes. Spread with spatula to cover toffee. Sprinkle with diced walnuts. Cool. Break into pieces. Makes 2 pounds, or about 20 servings. 342 calories.