1 c. butter
3 tbsp. water
1/3 c. toasted sliced almonds
1/4 c. finely chopped almonds
1 1/3 c. sugar
1 tbsp. light corn syrup
1/2 c. semisweet chocolate pieces

Place butter in 2 quart glass bowl or casserole. Microwave (high setting) 2 minute or until melted. Stir sugar, water and corn syrup. Microwave (high setting) 4 minutes. Stir. Microwave 6 to 8 minutes more, or until temperature reaches 300 degrees (hard crack stage) on a candy thermometer, stirring after every 2 minutes.

Stir in toasted almonds. Pour into a greased 15 1/2 x 10 1/2 x 1 inch jelly- roll pan, spreading mixture to edges of pan. Cool until mixture is partially set but still warm.

Sprinkle with chocolate. When chocolate has melted, spread evenly over candy. Sprinkle with finely chopped almonds. Makes about 1 1/4 pounds.