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

Melt butter in heavy 2-quart saucepan. Add sugar, syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees). Watch carefully after syrup reaches 280 degrees. Quickly stir in the coarsely chopped nuts; spread in well-greased 13 x 9 inch pan. Cool thoroughly. 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. (I store in refrigerator to keep chocolate firm.)