English Toffee--Kiersten Davis

1 c finely chopped walnuts
1 pound grated chocolate
1 pound butter
2 1/2 c sugar
1/2 c light corn syrup
1/2 c water
1 1/2 c slivered almonds

Layer half the walnuts and chocolate in the bottom of a cookie sheet.  Nuts then chocolate.

Melt the butter.  Then add sugar, corn syrup and water and continue to cook on meduim heat.  Stir frequently.

Add the slivered almonds when the mixture reaches 286 degrees on the candy thermometer.  Remove from stove and immediately pour onto the cookie sheet.  Once the toffee starts to solidify, spread around the rest of the chocolate and walnuts.  The chocolate adheres to the candy best if it cools overnight at room temperature.

Break into shards and eat.

So good!