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1. Add butter, sugar, corn syrup and whipping
cream to a pot.
2. Place pot on stove set to medium high heat.
3. Place candy thermometer in mixture cook until
reaches hard ball stage or
275 degrees.
4. Add in half of the almonds and stir.
5. Pour mixture on to a baking sheet and spread
quickly with a wooden spoon.
6. Place chocolate on top of toffee and move
around to melt.
7. Top with remaining almonds and let cool.
8. Break into pieces and enjoy.
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