1 c. butter
1 1/3 c. sugar
1 tbsp. corn syrup
3 tbsp. water
3/4 to 1 c. fine chopped almonds
1 (8 oz.) milk chocolate bar, melted
3/4 to 1 c. more chopped almonds (coarse)

Melt butter over medium heat in 2 quart pan. Stir in sugar, corn syrup and water. Cook constantly to 275 degrees on candy thermometer; immediately stir in coarse chopped almonds. Pour into ungreased 13x9 inch pan (metal pan). Spread to corners.

When completely cooled, turn out onto waxed paper, spread with 1/2 of the melted chocolate and sprinkle with 1/2 of the fine chopped almonds. Cover with waxed paper and invert. Spread with remaining chocolate and sprinkle with remaining fine chopped almonds. When chocolate is firm, break into pieces. Place in a tightly covered container. Yield: 2 1/2 pounds.