1/4 lb. butter
1 1/4 c. granulated sugar
2 tbsp. water
2 tbsp. white corn syrup
1 c. blanched almonds
1 (20 oz.) Hershey milk chocolate bar, melted
1/4 c. finely chopped almonds

Melt butter until bubbly but not brown, in heavy skillet; add sugar, water, syrup and blanched almonds. Cook over low heat, stirring until almonds are roasted and sugar mixture is light brown. Pour on buttered cookie sheet; spread evenly.