10 oz. whole unblanched almonds (about 2 cups)
11 oz. milk chocolate chips
1 cup (2 sticks) butter
1 cup sugar
3 tbsp. cold water

Toast almonds at 350°F for approximately 10 minutes. Stir twice. Cool. Chop (coarse). Grind chips (food processor, heavy crumbs).

Line with foil and grease a 10x15-inch jelly roll pan. Sprinkle half the almonds in the pan, then add a layer of half the chocolate chips over the almonds.

Cook butter, water and sugar to hard crack stage (290°F on candy thermometer). Mixture will be light brown color. Stir occasionally. Pour over almonds and chocolate in pan. Add remaining chocolate and almonds. Chill.