2 c. whole unblanched almonds (about 10 oz.), divided
2 sticks sweet butter
3 tbsp. cold water
11 oz. milk chocolate, divided
1 c. sugar

Spread almonds in a pan and toast in 350 degree oven for about 10 minutes, shaking pan occasionally. Cool nuts. Grind milk chocolate fine in food processor, do not over process. Set aside.

Chop nuts coarse in food processor. Sprinkle 1 cup nuts over bottom of greased 15 x 10 x 1 inch jelly roll pan. Sprinkle 1 cup ground chocolate over nuts. Set aside.

In heavy saucepan, combine butter, sugar and water; cook over medium heat, stirring occasionally, until the mixture reaches 290 degrees (soft crack stage). Very quickly pour mixture over nuts and chocolate. Sprinkle remaining chocolate over toffee; top with remaining nuts. Chill and break into pieces. Yield about 2 pounds.