1 c. butter
1 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
4 squares semisweet chocolate, melted
1/2 c. chopped toasted almonds

1. Heat butter, sugar, water and corn syrup in 3 quart heavy saucepan over medium heat, stirring occasionally, to boiling. Increase heat to medium- high; cook without stirring until candy thermometer registers 300 degrees (hard-crack stage). Pour into greased 9 x 9 x 2 inch baking pan. Cool.

2. Remove from pan. Spread top of candy with chocolate; sprinkle with almonds; press surface lightly. Cool. Break into pieces.