1 c. sugar
1 stick butter
1 tbsp. water
1 tbsp. white Karo
1 c. slivered almonds
1 lg. pkg. milk chocolate chips

Toast almonds on cookie sheet under broiler. Melt butter in saucepan and add water, Karo, and sugar. Bring to a boil and cook until brittle stage. Add almonds. Stir. Pour in foil-lined cookie sheet. Immediately pour chocolate chips on top of mixture. When chips become shiny, spread with spatula. Refrigerate for 2 hours.

Makes 2 pounds of candy.