Toffee

1 lb Butter
1 lb Sugar( 2 1/4 cups)
1/4 C White Karo Syrup
1/4 C Water
1 pkg Chocolate Chips (I use Guittard Milk Chocolate)
1 pkg almonds

Chop almonds

Cook first four ingredients untill mixture turns brown( with blue smoke) approx 350 degrees.
Stirring Constantly.
Pour on cookie sheet.
Sprinkle choco chips on top( toffee will be VERY hot) wait a few minutes and spread the choclate to cover the toffee mixture. Sprinkle with chopped almonds. ( do this when choclate is went or they will not stick to the toffee)
Cover w/ aluminum foil and put some place cool ( I put it in the garage)
after the choclate has set use a knife to cut into pieces.