1 c. sugar
2 tbsp. water
3/4 c. chopped toasted almonds
1 c. butter
1 tbsp. light corn syrup
1/2 c. semi-sweet chocolate chips

Butter 9"x9"x2" square pan. Heat sugar, butter, water and corn syrup to boiling in a heavy 2 quart saucepan over medium heat, stirring constantly. Cook 12 to 15 minutes until 290 degrees on candy thermometer, mixture will be light brown and thickened, remove from heat, stir in almonds, then spread evenly into pan. Sprinkle chocolate chips evenly over hot candy. Cover until chocolate is softened, 1 to 2 minutes. Carefully spread over candy. Let stand at room temperature until candy is firm, about 3 hours. Loosen candy from pan and break into pieces with knife. Cover and refrigerate remaining candy.