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Toffee

1/2 cup butter
1 1/4 cups sugar
2 Tbsp white corn syrup
2 Tbsp water

Hershey chocolate
Toasted almonds

In a heavy pot, (or pressure cooker) mix the toffee ingredients,
stirring constantly, until it reaches a temperature of 280 degrees
on a candy thermometer, then pour a thin layer on a buttered cookie
sheet, and top with the chocolate and almonds.

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