1 cup fine quality margarine
1-1/2 cups firmly packed light brown sugar
2/3 cup coarsely chopped toasted almonds
4 (1-ounce) Hershey bars
1/2 cup finely chopped toasted almonds
Combine margarine and sugar in a heavy two-quart saucepan. Cook over low heat, stirring, until mixture comes to a full boil. Do not burn. Continue to boil, stirring occasionally, until mixture reaches the hard-crack state or a candy thermometer registers 300 degrees. Remove from heat. Quickly stir in coarsely chopped almonds. Pour into a greased nine by thirteen-inch pan. Let stand until set but still very warm. Place pieces of Hershey bars over the top; as chocolate softens, spread evenly with a spatula. Immediately sprinkle with finely chopped almonds. Lightly press almonds into the chocolate. Cool until completely hardened. Break toffee into irregular pieces; store in a covered container.