1 c. butter
1 1/4 c. sugar
1 tbsp. light corn syrup
2 tbsp. water
1 c. almond slivers or slices, toasted
1 c. (11 1/2 oz.) milk chocolate chips

In a heavy saucepan, combine butter, sugar, corn syrup and water. Cook over medium heat stirring constantly until mixture boils. Boil to brittle stage (300 degrees) on candy thermometer. Remove from heat.

Stir in almonds. Pour into foil-lined 15 1/2 x 10 1/2 x 1-inch pan. Sprinkle chocolate chips over brittle. Let stand about 5 minutes until morsels become shiny and soft. Spread evenly over crunch.

Cool to room temperature. Chill 1 hour. Break into bite-size pieces. Makes about 2 pounds.