Peggy's Butter Crunch (Toffee)

1 cup butter
1 T. light corn syrup
1 1/3 c. sugar
3 T. Water

Melt butter in heavy pan; add sugar, syrup and water. Cook, stirring often to hard crack stage. (300 degrees)
Spread in well-buttered 9x13 pan. Cool thoroughly. Turn out of pan and spread with melted chocolate and chopped sliced almonds on one side. When cool you may turn onto the other side and repeat chocolate and nuts. When well set chop into serving pieces with large sharp knife.
I usually line my pan with foil and butter the foil. It comes out much easier.