1 C. sugar
1 C. butter
3 Tbsp water
1 Tbsp corn syrup
1 small package sliced almonds
1 large milk chocolate bar
Combine sugar, butter, water, and corn syrup in large sauce pan. Cook at medium heat, stirring constantly in one direction, until it becomes thick and caramel colored. It will burn fast at this point so watch it carefully. Also be careful to not under cook it. Remove from heat and add almonds. Pour into a lightly greased 9x9 metal pan. Break up chocolate bar and sprinkle on top while toffee is hot. Once it is melted, spread. Cool at room temperature and until chocolate is completely set. Break into pieces(if you break it when it is cold the chocolate will separate from the toffee).
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