Mom made this toffee every year at Christmas time, do not know where she got the original, but these are pictures of her card.
1 cup Butter or Margarine - (really? use butter... ) 1 1/2 Cup Sugar 2 cups finely chopped Almonds (toasted at 350degree oven.) 2 TBS light corn syrup 2 TBS Water 1 Package 12 oz semisweet Chocolate Chips 1 Cup Almonds.
Melt Butter, add Sugar, corn syrup, water, cook stir to 300 degrees. Remove from heat and stir in nuts. Pour into 10 x 15 pan, 1/2 inch side, Greased. Cool completely. Loosen and spread 1/2 melted chocolate chips over cold candy. Sprinkle 1/2 cup nuts, let set and cool. Then turn over and repeat Chocolate & nutes cool and break up.
Ok, now my edits. Heat the sugar/toffee mixture to 290 degrees, not 300, it will continue to rise a bit and it can get burned really fast if you wait till 300. So don't panic at 290, just get it before 300. Put in (1)6 ounce package of sliced almonds that you toasted and chopped into the toffee as described above. I don't use as many almonds as described, I actually use (2)6 oz packages of sliced almonds, 1 package mixed in and the other used to sprinkle on the chocolate. I put the almonds on a cookie sheet cold oven, start it heating to 350, by the time it is at 350 and the oven beeps, you are ready to stir the almonds, and toast another 5 minutes. Remove and chop, and do this BEFORE you start the sugar/butter toffee. Stir that sugar/butter mix all the time once you start till you get to 290. Don't do anything else here. Put parchment paper down on your 10 x 15 pan to pour the toffee mix onto, much better to do the flipping later. Read all the instructions. ( bet you didn't )