English Toffee

1 c. butter
3 Tbsp. hot water
1 c. almonds
1 c. sugar
1 Tbsp. corn syrup

Melt butter slowly in heavy saucepan. Avoid darkening. Stir in sugar over slow heat. Do not allow to boil before sugar is dissolved. Now beat hot water into corn syrup and pour into mixture, slowly stirring once or twice. Cook until a small portion tested in cold water is brittle (295 on candy thermometer). Remove from heat; add chopped roasted almonds. Pour into pans to 1/4 inch thickness. When cold and hard, melt dipping chocolate over hot water and pour thin coating over candy. Sprinkle generously with ground almonds. As soon as chocolate hardens turn slab of candy over and pour chocolate on that side, sprinkling with almonds. Break into irregular pieces.