Cooking School: Almond Toffee

1. Line a 15 x 10 x 1-inch jelly-roll pan with nonstick foil or regular foil coated with nonstick spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 tablespoons water. Heat over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer (see Note).

2. Cook mixture about 12 minutes until golden brown and temperature reaches 300 degrees F. Do not stir. Remove from heat and remove thermometer. Carefully stir in 1 cup chopped almonds.