English Toffee

1. Heat butter, sugar, water, and corn syrup in 3 qt. heavy sauce pan over med. heat, stirring occasionally, to boiling.

2. Increase heat to med. high; cook without stirring until candy thermometer registers 250 degrees (hard ball stage), about 45 min.

3. Cook, stirring constantly, until thermometer registers 300 degrees (hard crack stage).

4. Pour into greased 9x9x2 baking pan. Cool.

5. Remove from pan. Spread top of candy with chocolate; sprinkle with almonds; press surface lightly. Cool.

6. Break into pieces.

Toffee can be stored in airtight container in refrigerator for 3 months.