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

Melt butter in heavy saucepan; add sugar, corn syrup and water. Cook, stirring occasionally, to a hard crack stage (300 degrees). Quickly stir in coarsely chopped nuts; spread in waxed paper lined 13 x 9 1/2 x 2 inch pan. Allow to cool and harden. Spread with 1/2 of the chocolate and sprinkle with 1/2 of the finely chopped almonds. Cover with waxed paper, invert, and spread with remaining chocolate; sprinkle with rest of nuts. Chill and then bread into pieces.