Toffee Butter Crunch

Butter sides of a heavy saucepan. Melt butter in pan and add sugar, water and corn syrup. Cook over medium high heat until thermometer reaches 290 deg. F. (soft-crack). Stir in coarsely ground almonds. Dump into buttered 13 x 9 x 2 inch pan and let cool slightly (until kind of solid on top). Melt chips in microwave or over hot water. Spread melted chips all over the top of the candy. Sprinkle evenly with the finely ground almonds. Chill thoroughly (in fridge). Break into pieces. I make double batches because it disappears so fast. The toffee is soft-crack stage, so it isn't hard on the teeth. When I do a double batch, I use a jelly roll pan.