2 1/2 c. sugar
1/2 c. water
2 tbsp. Karo syrup
1 lb. butter
1/2 tsp. salt
3/4 c. coarse chopped almonds
1/2 c. fine chopped almonds
4 Hershey bars

In saucepan, mix all ingredients except chopped nuts and Hershey bars. Cook to soft crack stage (275-280 degrees) over medium heat. Add coarse chopped almonds and pour onto buttered cookie sheet. Break chocolate on top and allow to stand until soft. Use a spoon and softly spread chocolate over entire pan of candy and sprinkle fine chopped almonds on top. Break into pieces when completely cool.