English Toffee

1/2 lib. Milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups sugar 2 Tblsp.
Corn syrup 6 Tblsp.
Water 1 tsp. Vanilla

Melt chocolate over low heat. Slice 1 cup almonds in halves, lengthwise and coarsely chop the remainder. Melt butter in heavy saucepan. Add sugar, almond halves, corn syrup and water. Stir only until sugar is blended in. Cook very slowly, stirring occasionally, until small amount in cold water makes hard threads (290 degrees F). Add vanilla. Pour onto marble slab or buttered tray. Let it spread out to 1/4" thickness. When cool spread melted chocolate evenly on top, and sprinkle with remaining almonds. Makes 3 lbs.