Toffee

Prepare a large cookie sheet or jelly roll pan by coating it with butter.

Melt butter in a heavy 2-quart saucepan.

Add sugar, corn syrup and water and cook until hard crack stage (300ºF or, as Mom says, cook until it is the same color as an old penny).

Immediately pour onto prepared pan. Wait only a couple minutes for it to solidify then, while it’s still warm, spread milk chocolate on top. Allow the heat of the toffee to melt the chocolate then spread chocolate with a spatula.

Sprinkle almonds on top and lightly press into melted chocolate. When completely cool, break into pieces and store in a covered container.