Almond Toffee
Contributed by Alicia

1 cup butter
1 cup sugar
1 tablespoon light corn syrup
3 tablespoons water
1 1/2 cups finely chopped almonds
12 ounces chocolate coating (almond bark), melted

In medium, heavy saucepan melt butter, gradually stir in sugar.  Add syrup
and water.  Cook over low heat, stirring occasionally, until candy
thermometer reaches 290° (my MIL says the less stirring the better). Add
one cup almonds and cook 3 more minutes.  Pour quickly into 3 cheap pie
pans.  Cool and remove.  Coat one side with chocolate and sprinkle with
almonds. Cool then turn over and do the other side.  When chocolate is
hardened, break into pieces.