6 plain size Hershey chocolate bars, broken
1/2 c. pecans, chopped
1 c. butter
1 c. sugar
1 c. sliced almonds

Prepare chocolate pieces and pecans. Set out 1 jelly roll pan, 10x15 inches or cookie sheet. Do not grease.

Mix butter, sugar, and almonds together in a heavy pan or cast iron pan. Cook over high heat and stir constantly with wooden spoon until mixture boils and changes to a caramel color. (It may smoke a little but that is okay.)

Quickly, turn onto cookie sheet and spread to about 1/8 inch thick. Immediately put all broken Hershey bars on top and spread with a spatula when candy starts to melt. Sprinkle pecans on top and use clean spatula to lightly press pecans into toffee. Cool until hard. Break apart with point of knife.