1 cup brown sugar, packed
1 cup white sugar
1/3 cup light corn syrup (Karo)
1/2 cup water
1/8 tsp. salt
1/3 cup butter
1 (6 oz.) pkg. semi-sweet chocolate morsels, melted
1/2 cup toasted almonds, chopped

Combine sugars, syrup, water and salt in heavy saucepan. Blend thoroughly. Place over medium heat. Stir until sugar is dissolved and mixture is boiling moderately. Cook to firm ball stage (245°F on candy thermometer).

Add butter and continue cooking to hard crack stage (290°F on candy thermometer).

Pour into lightly greased 9x9-inch pan. Cool until hard and brittle.

Spread with half the melted chocolate and top with half the chopped almonds. Loosen and do the same to other side and break into various sized pieces.

Cooks Note: Use of a candy thermometer is recommended.