Adapted from the recipe of Mary Monroe. If anyone can give me an idea for how to break up the toffee into 1/8 inch bits without having a lot of toffee dust, let me know.

Over medium-high heat, melt butter.
Add sugar and chopped almonds*.
Use a candy thermometer to heat to 300° (hard crack).
Quickly spread as thinly as possible on a pre-greased baking sheet.
The thinner, the better.
Allow to cool, then smash it up into 1/8" bits or at least as small as you can without turning it into toffee dust.
Store in 5 oz. portions in a cool, dry place.
DO NOT FREEZE!!!

*1 cup of nuts for using with Husky Treats; 2 cups to make "real" toffee.
**If you are making "real" toffee: after the toffee has cooled, melt chocolate bars on the top and sprinkle 1/2 cup chopped nuts over the melted chocolate before it cools.