Total Calories: 572
At least 3 hours or up to 1 month before serving:
Line an 8 x 8 x 2-inch baking pan with foil. In a heavy 10-inch skillet, mix almonds, sugar, butter and corn syrup. Over medium-high heat, cook and stir with a wooden spoon until mixture is golden brown or the color of peanut butter. Immediately spread evenly in pan. Cool on a wire rack for 15 minutes or until firm. Remove from pan by lifting foil remove foil and discard. Cool toffee thoroughly on a wire rack.
Spread chocolate on toffee sprinkle with almonds. Chill for 1 hour or until chocolate is firm. Wrap and store in the refrigerator. To serve, break into pieces.
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