English Toffee

1 lb. butter (don't substitute margarine)
2 c sugar
1/2 c white corn syrup
1/2 c water
1/4-1/3 c slivered almonds

Combine in heavy pan. Boil and cook until almonds turn light brown, the mixture leaves the side of the pan in a ball in the middle, and the pan begins to smoke. Stir constantly. Pour onto well-buttered marble slab or cookie sheet. While hot, break up 1 large Hershey's candy bar and place on top until melted. Spread evenly across the top. Sprinkle with finely chopped walnuts. Cool until chocolate is firm. Break into serving size pieces, using the handle of a table knife. Store in an air-tight container.

Notes: chocolate chips can be substituted for the chocolate bar.