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Ingredients

1 cup Roberts Butter or Margarine
1 1/2 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 teaspoon vanilla extract
1 cup chopped almonds
4 small (1.4 ounces each) chocolate candy bars

Preparation

Melt butter or margarine in a large saucepan; add sugar, corn syrup and water. Cook to hard crack stage (300°), stirring occasionally. Remove from heat; quickly stir in vanilla extract and 3/4 cup chopped almonds. Pour mixture into an ungreased 9 x 13 x 2 inch baking pan; cool 5 minutes. Place chocolate candy bars on warm toffee. When chocolate melts, spread evenly over toffee and sprinkle with remaining chopped almonds. Cool; break into pieces and store in a tightly covered container.

Recipe Contributed By: Mrs. E. L. Markel Glenwood, Iowa

Yield: 1 1/2 pounds

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.