Toffee

Makes 80 1-inch pieces1 cup sugar1 tablespoon white corn syrup1 tablespoon water1 cup butter (2 sticks) 1 teaspoon vanilla3/4 cup coarsely chopped toasted almonds1/4 cup finely chopped toasted almonds6 small, plain Hershey bars or 8 ounces semisweet chocolate chipsGenerously butter a cookie sheet or large pie tin. In a heavy saucepan, large enough to allow ingredients to boil vigorously, combine sugar, corn syrup, water and butter. Cook over medium-high heat, stirring constantly with a wooden spoon, until mixture turns the shade of dark brown sugar (about 275-280 degrees on a candy thermometer). Remove from heat and stir in coarsely chopped almonds and vanilla. Pour onto well-buttered cookie sheet or pie tin. Place chocolate bars on top or sprinkle evenly with chips. When chocolate has just melted, smooth with a small spatula or knife. Sprinkle with finely chopped almonds. Cool and break into pieces. Send tins of toffee home with carolers.