Terrific Toffee
1 cup unblanched whole almonds,
toasted and coarsely chopped
3/4 cups semisweet chocolate pieces
3/4 cups milk chocolate pieces
1/3 cup white baking pieces
2 Tbsp. malted milk powder
1 cup butter
1 cup sugar
3 Tbsp. water

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. 
In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces.  Sprinkle half (about 1 1/2 cups) of the nut/chocolate piece mixture over
the bottom of prepared baking pan. 
Sprinkle malted milk powder over mixture in pan.

In a 2-quart heavy saucepan combine butter, sugar, and water.  Cook over medium heat to boiling, stirring to dissolve sugar  Clip a candy thermometer to the pan.  Cook stirring frequently, until thermometer registers 290 degrees F (soft-crack stage) about 15 minutes. 
 Mixture should boil at a steady rate over the entire surface
(adjust heat as necessary so that the mixture does not boil over.)

Remove from heat, remove thermometer.  Pour mixture quickly over nuts and 
chocolate pieces in pan.  Immediately sprinkle remaining nut/chocolate piece mixture
over toffee.  Cool about 1 hour before breaking into pieces. 
If necessary, chill  15 minutes until chocolate is firm.