1 c. butter
1 tbsp. light corn syrup
3 tbsp. water
1 1/2 c. sugar
1 tsp. vanilla
1 c. chopped almonds
4 sm. (1.4 oz.) chocolate candy bars

Melt butter in a large saucepan, add sugar, syrup and water. Cook to hard crack (300 degrees) stirring occasionally. Remove from heat. Stir in vanilla and nuts. Pour mixture into a buttered 9 x 13-inch pan. Cool 5 minutes. Place chocolate candy on warm toffee. When melted, spread around. Can put nuts on top. Cool and break into pieces. Store in a tightly covered container.