A wonderful classic toffee candy

1 - 9x13 inch pan

INGREDIENTS

DIRECTIONS

In a 2qt pan melt butter over low heat. Remove from heat, and sugar and stir until dissolved. Ad water, syrup and salt; mix well. Stir and cook on medium heat to soft crack stage. Remove from heat. Add 3/4 cup almonds and vanilla; stir quickly. Pour into lightly buttered 9x13 pan; spread with spatula. When cool, remove from pan without breaking; place on waxed paper. Spread with melted chocolate; sprinkle with chopped nuts. When cold, break into pieces.

Pack between waxed paper in an airtight container.