Almond Toffee

Butter a 15" x 10" jellyroll pan; set aside. In an electric frying pan, combine corn syrup, water and sugar. Set temp to 360F (180C). Stirring constantly with a wooden spoon, bring mixture to a boil./ Add almonds and butter; stir until almonds are brown. Pour candy into prepared pan. As candy begins to set, score lines with a heavy knife. Allow candy to cool completely at room temp. Break candy along scored lines. Store in airtight contauiner. Makes 1-1/2 pounds (about 35 pieces). VARIATION: Dip each piece in tempered dipping chocolate and roll in chopped almonds