2 c. sugar
1/2 c. water
1/4 c. light corn syrup
1 c. butter
1 3/4 c. blanched almonds, finely chopped

Combine in a large heavy frying pan. Cook over medium heat stirring constantly until a teaspoon of syrup dropped into cup of cold water forms a brittle mass (280 degrees). At end of cooking time syrup will be thick and amber color, be careful not to let it scorch, keep the heat low. Pour at once into jelly roll pan 15 x 10 x 1 inch, spread evenly. Cool 5 minutes, then sprinkle 1 1/4 cups grated milk chocolate in even layer over top. When heat melts chocolate spread it smoothly over candy. Pat 1 cup finely chopped walnuts in even layer on top chocolate. Cool candy completely then break into pieces, store in cool place. Makes two pounds.