English Toffee (Peggy)

2 c butter
2 c sugar
2 Tbsp corn syrup
6 Tbsp water
1 tsp vanilla
1 c almonds slivered, opt.
1 c almonds ground, opt
1/2 t salt
1 lb dipping chocolate
Melt butter and grease sides of heavey kettle. Add syrup, salt and water. Add sugar
and cook to dissolve. Add slivered almonds and cook to 290* or hard crack stage,
stirring constantly. Add vanilla and pour to 3/8 inch thickness onto buttered cookie sheet.
If desired, mark into small squares and dip in chocolate after cooling thoroughly.
Otherwise spread with melted chocolate and sprinkle with ground almonds.