2 c. whole almonds
11 oz. milk chocolate
2 sticks sweet butter
1 c. sugar
3 tbsp. cold water

Spread almonds in a pan and toast in 350 degree oven for 10 minutes. Shake pan occasionally. Cool. Grind milk chocolate fine in food processor. Set aside. Chop nuts coarsely. Sprinkle 1 cup ground chocolate over nuts that are spread evenly on bottom of greased jelly roll pan. Set aside. In heavy saucepan, combine butter, sugar and water; cook over medium heat to 290 degrees (soft crack). Very quickly, pour over nuts and chocolate. Sprinkle remaining chocolate over toffee; top with remaining nuts. Chill and break into pieces.