1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped blanched almonds, toasted
4 (4 1/2 oz.) milk chocolate bars, melted
1 c. finely chopped blanched almonds, toasted

Melt butter in heavy 2-quart saucepan. Add sugar, syrup, water. Cook, stirring often, to hard-crack stage. Quickly stir in the coarsely chopped nuts; spread in well-greased 9x13x2 inch pan. (I use a cookie sheet.)

Turn out on waxed paper, spread top with half the chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert and spread again with chocolate. Sprinkle with remaining nuts. If necessary, chill to firm chocolate. Break in pieces.