Toffee

am on my 10th batch of  Toffee.  I have sent 2 batches through the mail.  I think I finally have it down to turn out every time.  If you have any questions give me a call.  I can talk you through all of your questions.   I think this is one of my favorite candies of all time.  I really liked divinity when I was growing up but for the life of me can not make it.  so I am content with toffee.

1 c. water
 2 1/2 c. sugar
 4 T. corn syrup
 1 pound butter

 almonds
 chocolate



Combine water, sugar, corn syrup, butter in a saucepan.   Put lid on ingredients when starts to boil and cook for a  min.  take lid off.  This helps get rid of the sugar crystals if there are any.  Cook a little above med till about 260 degrees then turn down to a little below med. and Cook to 300 degrees  stirring so that there is no burning on the bottom. When done pour over the almond in the buttered pan.  Spread evenly.  let cool for 5-  10 min.  Sprinkle at least 12 oz. if not more chocolate  on the top of the toffee and let melt.  Spread over the toffee.  Let cool at least 5 hours before breaking up.  Can turn the toffee over and pour melted chocolate on the bottom of the toffee.  I did that last year and decided to have it only on the top and I make sure that I put a lot on the top.  
To prepare pan.  butter a 17 x 14  ( 1/2 sheet pan)  spread chopped almonds all over the bottom of the pan.  as many as you would like in the toffee.  I put a lot.