Chocolate Coated Almond Toffee

1 cup margarine
1 cup sugar
3 tbsp. water
1 tbsp water
½ cup toasted chopped almonds
6 squares Baker’s® Semisweet Chocolate
1/3 cup toasted finely chopped almonds

Cook margarine, sugar, water and corn syrup in heavy saucepan over medium heat until mixture boils, stirring constantly. Boil gently stirring frequently 10 to 12 minutes or until golden brown and very thick. (Or until ½ tsp. of mixture will form a hard brittle thread when dropped in 1 cup cold water.)

Remove from heat. Stir in ½ cup almonds. Spread evenly onto well-buttered 15 x 10 baking pan. Let stand until almost cool to the touch.

Melt chocolate in small microwavable bowl on HIGH 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.

Spread melted chocolate over toffee; sprinkle with 1/3 cup almonds. Let stand until chocolate is firm. Break into pieces.