2 c  Butter Or Regular Margarine
2 c  Sugar
2 tb Light Corn Syrup; Karo
6 tb Water
1 c  Almonds; Blanched, Slivered
6 oz Chocolate Chips; Semi-sweet
2 tb Vegetable Shortening
3/4 c  Almonds; Toasted, Sliced

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup,
water and 1 cup of almonds. Cook over medium heat, stirring constantly,
until the mixture boils. Continue to coo, stirring occasionally, until the
mixture reaches the soft crack stage, (290 degrees F on a candy
thermometer). Pour the mixture into a greased 17 X 14-inch baking sheet,
(jelly roll pan). Melt the chocolate chips with the shortening, over hot
water, stirring until smooth. Spread on the toffee, which has been scored
with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds.
When the chocolate has set, break apart at the scores and store in a cool
place in tins. Makes 3 lbs of candy.