Toffee

Directions

1. 1
   Combine margarine, sugar, water and Karo in 2-quart saucepan. Cook on medium heat until it reaches hard crack (290°) on candy thermometer.
2. 2
   Pour in 3/4 cup of almonds and mix.
3. 3
   Pour on large cookie sheet.
4. 4
   Spread on cookie sheet.
5. 5
   Lay Hershey bars on top. Spread Hershey bars as they melt.
6. 6
   Sprinkle remaining 1/4 cup almonds on top of Hershey bars.
7. 7
   Refrigerate for 1 1/2 hours. Break into pieces.