Toffee

1 lb butter
2 c sugar
6 T water
2 c chocolate chips or Hershey chocolate
2 t vanilla
2 c chopped almonds

Line cookie sheet with edges with foil.  Spray lightly with pam.  Add butter, sugar, water and vanilla in saucepan and cook over medium heat.
Stir frequently with wooden spoon until mixture boils and then turns a dark brown caramel color.  This is about 15 minutes.  Stir constantly toward the end.  Do not stir sides, just bottom.
Pour onto cookie sheet and spread evenly to the ends using the back of the spoon.  Sprinkle chocolate pieces over and let stand for 3-5 minutes.  Use the back of the spoon again and spread melted chocolate evenly over top.
Sprinkle with nuts and pat down with the spoon.  Refrigerate for 30 minutes and then break into pieces.