1 cup (2 sticks) butter, melted
1 cup sugar
3 tbsp. water
1 tbsp. light corn syrup (Karo)
1/3 cup toasted almonds
4 (1 oz. ea.) sq. semi-sweet chocolate, melted

Mix butter and sugar in saucepan over low heat; stir until sugar is dissolved and mixture starts to boil. Blend water and syrup; add to sugar mixture. Stir until it begins to boil.

Cover and cook for 3 minutes. Remove cover; cook slowly to hard crack stage (290°F on candy thermometer), stirring frequently to prevent burning.

Remove from heat; blend in almonds. Spread in greased 9-inch square pan.

When almost cool; place on cooling rack. Cover with half of melted chocolate.

When dry, turn and cover other side with chocolate.

Break into pieces when dry.

Cooks Note: Use of a candy thermometer is recommended.