Butter a 9X13 pan, cover with nuts (sliced almonds)
stirring constantly on medium-high heat, cook until dark tan (9-15 minutes)
1 cup sugar
3 TBSP water
1 Cup Butter (no margarine)
when cooked add 1 tsp vanilla. Pour over nuts.
Cover with 3 regular bars of Hershey chocolate.
Let melt and spread over toffee.
Refrigerate. break into pieces.
Keep refrigerated.
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