---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Chocolate
       Yield: 12 Servings
       2    Cubes butter (NO margarine!)
   1 1/3 c  Sugar
       1 tb Light Karo
       3 tb Water
       2    Separate cups
            -finely chopped almonds
       8 oz Hershey chocolate bar,
            -broken into chunks.
   Butter a cookie sheet. Combine butter, syrup, sugar and water in sauce pan.
   Stir constantly over medium heat until candy thermometer reaches 300.
   Remove from heat. Stir in 1 cup almonds. Quickly spread out on buttered
   cookie sheet with buttered spatula (sometimes using hands covered with
   plastic bags and buttered helps). Place chocolate pieces on top, spread
   around as they melt. When chocolate covers all candy, sprinkle with other
   cup of chopped almonds. Press lightly. Refrigerate 1/2 hours. This is SO
   GOOD! Andrea was a friend of our daughter, Amy, in 4th grade ~ I have no
   idea what happened to her, but her toffee recipe lingers on. A 4th grader
   CAN make this (WITH adult supervision!).