Preparation / Directions:
Sprinkle half the almonds on a greased 9 X 13-inch pan. Melt the butter in a heavy saucepan. Add the sugars and water and mix well. Bring to a boil, stirring constantly. Cook to 300 degrees on candy thermometer or hard-crack stage. Remove from heat and stir in soda quickly. Pour carefully over almonds in pan and let cool for about 5 minutes. Sprinkle chocolate bits over toffee and spread out evenly. Heat of candy will melt chocolate. Sprinkle remaining almonds over chocolate and press in lightly. Cool, then break into pieces.
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