This recipe was in Gourmet Magazine a decade ago. I adapted it to the microwave because I kept burning it on the stove! It is very good - just like the expensive candy stores sell.

l 1/2 cups (about l2 ounces) chopped blanched almonds
l/2 pound (2 sticks) butter
l l/2 cups white sugar
3 tbsp light corn syrup
3 tbsp water
l tsp vanilla
4 ounces semisweet chocolate, coursely chopped

Preheat oven to 350; toast chopped almonds on a baking sheet until liightly golden, about l2 minutes. Set aside

In an 8cup pyrex measuring cup (2 quart size), combine butter, sugar, corn syrup and water. In the microwave melt this mixture on high and then stir well to combine. Affix a MICROWAVE THERMOMETER to the side of the bowl and return to the microwave. Cook this on high to the 300 degree mark (hard-crack stage). I don't stir at all! This takes about l5 minutes. The mixture will turn from a light golden color to a toffee color and thicken in the last few minutes.

Remove the measuring cup and quickly stir in the vanilla and l l/4 cups of the almonds. Immediately pour onto a buttered jellyroll pan and spread out as quickly as you can since this sets up very fast.

Melt the chocolate either in the microwave or over hot water, spread it over the toffee and sprinkle on the remaining almonds. Allow it to cool completely and then break up. Store in an airtight container at room temperature. Enjoy