English Toffee

Preheat the oven to 300 degrees (F). Melt the 1 teaspoon of butter. Spread the almonds out on a cookie sheet and toss with the butter. Roast for 15 minutes or until toasted, stirring often. Set aside.

In a heavy saucepan stir together the 1 cup butter, sugar and water. Bring to a boil and cook on high, stirring constantly, until golden brown and the mixture starts to leave the sides of the pan. Remove from heat, stir in the vanilla and the almonds. Pour onto a greased cookie sheet. Immediately scatter the chocolate chips over the toffee mixture. When it begins to melt, gently spread out the chocolate with a knife to smooth the top. Sprinkle with the walnuts. Allow to cool until the chocolate is solid and the toffee becomes brittle. Break into pieces.