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In a large, heavy pan, bring water and sugar to a boil and boil to a thread. Add butter pats, two at a time, stirring continuously. Melt pats of butter before adding the next pats. When all of the butter has been added, the butter will begin to separate out of the mixture. this is normal. Add 3/4 pound of whole almonds to mixture, continue stirring all the time - make sure to cover every part of the bottom of the pan as mixture will scorch.Stove best between medium high and medium. Butter will eventually work back into the candy. Once all but about 1 tbsp of butter is worked in, pour onto a large pan, you will have to push candy around to fill pan. Be sure pan is on protected surface as the toffee is extremely hot.
Melt one Hershey bar in microwave on low or defrost, being careful not to burn the chocolate.
Coat toffee with melted chocolate and add 1/2 of the finely chopped almonds. Melt second Hershey bar. Let candy cool for a little - I take a table knife and go
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