1 c. butter
1 1/2 c. granulated sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped very thin sliced almonds, toasted
1 lg. Hershey bar melted (8 oz.)
1 c. finely chopped toasted almonds, toasted

To toast almonds: put on cookie sheet in oven at 200 to 225 degrees and bake until very toasty, then cool and chop in chopper. Melt butter in large saucepan, add sugar, corn syrup and water. Cook over medium heat, stirring occasionally to hard crack stage on your candy thermometer. Quickly stir in chopped nuts. Spread in ungreased cookie sheet. Then cool.

When cold, spread top of candy with half of the melted hershey bar and sprinkle with finely chopped almonds. Invert on waxed paper and spread other side of candy with melted hershey bar and sprinkle with nuts. Chill to firm, then break in pieces. Store in cool place or refrigerate.