1 c. butter
1 1/4 c. sugar
2 tbsp. corn syrup
2 tbsp. water
1 c. slivered almonds, toasted
2 c. milk chocolate morsels

In heavy gauge saucepan, combine sugar, butter, corn syrup and water. Cook over moderate heat, stirring constantly until mixture boils. Boil to brittle stage (300 degrees) on a candy thermometer. Remove from heat, stir in almonds. Pour into a foil lined 15 1/2 x 10 1/2 inch pan. Sprinkle milk chocolate morsels over brittle. Let stand 5 minutes until morsels become shiny and soft. Spread evenly over crunch. Cool to room temperature; and chill 1 hour. Break into bite size pieces. Makes about 2 pounds.