Butter Toffee Crunch

Ingredients

• 1 cup butter or margarine 
• 1 1/4 cups sugar 
• 2  tablespoon water 
• 1 tablespoons light corn syrup 
• 2 cups finely chopped blanched almonds 
• 1 teaspoon vanilla extract 
• 1 1/3 cups (8 ounces) semisweet chocolate pieces 

Butter 13 x 9 x 2 inch baking pan; set aside. In saucepan melt butter over low heat; stir in sugar, water and corn syrup. Cook over low heat, stirring constantly, until mixture reaches 290° F on candy thermometer (soft crack stage). Remove from heat. Stir in 1 cup nuts and vanilla. Pour into prepared pan; quickly spread mixture evenly with spatula. Let cool. This is the toffee. Meanwhile, melt chocolate pieces over low heat; keep warm. Run sharp knife around edges of pan to loosen toffee; place waxed paper on baking sheet. Invert toffee onto waxed paper. Spread the toffee with half the melted chocolate. Sprinkle with 1/2 cup reserved nuts. Refrigerate until firm, about 15 minutes. Turn toffee over and spread other side with remaining warm chocolate and sprinkle with remaining nuts. 
Cool until firm. Break into bite size pieces. Store in tightly covered container in refrigerator. Will stay deliciously crunchy up to one month

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