English Toffee - you will want to make this, i promise

While living with my in laws our first Christmas here in Kentucky, my mother in law made this wonderful English Toffee. She said she got the recipe from a friend a long time ago and made it every year. Much to my embarrassment, I ate almost all the toffee she had in the downstairs freezer and had to learn to make it myself to repay her the toffee I had stolen. Now, I can only make this at Christmas because I seriously can't stop eating it once it is made. I usually break it up when it is all good and hard and put it in baggies which are twist tied shut and ribboned. So, if I do get to where I want to eat it late at night, I have to undo all the pretty ribbons to get to it and that gets me to at least second guess myself. It hasn't saved me every time though!

English Toffee
1 lb. butter
2 Tbs. white corn syrup
2 Tbs. water
2 cups sugar
1 (12oz.) pkg. semi sweet chocolate chips
1/2 lb. sliced almonds
1 large Hershey milk chocolate bar - the huge one

(1) Butter a jelly roll pan and sprinkle with chocolate chips and sliced almonds. Set aside. Melt butter, corn syrup, water, and sugar in a large pot (photos 2 & 3) over medium (slightly medium high) heat. Cook until sugar is dissolved, stirring occasionally. Stir and cook until mixture is 280 degrees. When mixture comes to 280 degrees, remove from heat and pour over chocolate chips and almonds. Break up Hershey Bar and lay pieces over toffee (photo 4). Let the chocolate start to melt and then spread with a spatula (photo 5). Let toffee set in the refrigerator (but I put mine in the freezer because I am impatient). Break in to pieces and ENJOY (photo 6)