1 c. butter
1 1/3 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
1/3 c. chopped toasted blanched almonds
1/2 c. semi-sweet chocolate pieces
1/4 c. finely chopped blanched almonds

In a 2 quart non-stick saucepan, melt butter. Add sugar and stir until dissolved. Stir in water and corn syrup. Cook over medium low heat, stirring occasionally until candy thermometer reaches 300 degrees. Remove from heat. Stir in toasted almonds. Quickly pour mixture onto a lightly buttered non-stick baking sheet. Spread mixture edges of sheet. Let cool slightly. When candy begins to set, sprinkle with chocolate chips. When chocolate softens, spread in a thin layer. Sprinkle with untoasted almonds. Cool completely before breaking up.