1 c. butter
1 1/4 c. sugar
2 tbsp. corn syrup
2 tbsp. water
1 c. slivered almonds, toasted
1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels

In a heavy saucepan combine butter, sugar, corn syrup and water. Heat, stirring constantly until mixture boils. Boil to brittle stage (300 degrees) on a candy thermometer. Remove from heat. Stir in almonds. Pour into foil lined 15"x10"x1" pan. Sprinkle milk chocolate morsels over top of brittle. Allow to stand until morsels become shiny. Spread with spatula. Let cool and refrigerate 1 hour. Break into bite size pieces. Makes 2 pounds candy.