1 lb. butter
2 c. sugar
6 tbsp. water
2 tbsp. Karo syrup
Pinch salt
1 tsp. vanilla
2 pkg. (4 oz.) German sweet chocolate
1 c. almonds, ground coarse

Combine butter, sugar, water, Karo, salt and vanilla in large, heavy pan. Cook, stirring constantly, until 290 degrees on candy thermometer. Pour into 2 large buttered baking sheets with 1 1/2 inch sides. Let cool.

Melt chocolate over hot, not boiling water. Spread over cool, hardened candy. Sprinkle with ground almonds immediately. When set, approximately 1-2 hours, break into pieces. Yields 2 pounds toffee.