1 c. butter or margarine
1 1/4 c. sugar
2 Tbsp. water
1 Tbsp. light corn syrup
2 c. finely chopped blanched almonds
1 tsp. vanilla extract
1 1/3 c. (8 oz.) semisweet chocolate pieces
Butter a 13-inch by 9-inch baking pan; set aside. In saucepan melt butter over low heat; stir in sugar, water and corn syrup. Cook over low heat, stirring constantly, until mixture reaches 290° on candy thermometer (soft crack stage). Remove from heat. Stir in one cup nuts and vanilla. Pour into prepared pan; quickly spread mixture evenly with spatula. Let cool. This is the toffee. Meanwhile melt chocolate pieces over low heat; keep warm. Run sharp knife around edges of pan to loosen toffee; place waxed paper on baking sheet. Invert toffee onto waxed paper. Spread the toffee with half the melted chocolate. Sprinkle with 1/2 cup reserved nuts. Refrigerate until firm, about 15 minutes. Turn toffee over and spread other side with remaining warm chocolate and sprinkle with remaining nuts. Cool until firm; break into bite-size pieces. Store in tightly covered container in refrigerator.