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2 c. butter (1 lb.)
2 c. sugar
2 Tbsp. light Karo Syrup
6 Tbsp. water
2 c. finely chopped almonds
7 oz. plain Hershey bar

Melt butter in large sauce pan over medium heat. Add sugar, Karo
Syrup, water and 1 c. of chopped almonds. Continue to cook until
candy thermometer reads 310 degrees (hard crack). Pour into large,
ungreased cookie sheet with sides. Let cool. Melt Hershey bar in
microwave on high (abut 1 1/2-2 minutes). Spread over cooled
toffee. Top with remaining chopped almonds while chocolate is
still soft.

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