1 c. melted butter
1/8 tsp. salt
1 c. unblanched almonds
1 lg. jar milk chocolate
1 1/2 c. toasted finely chopped almonds
1 c. sugar
1 tsp. corn syrup
1/4 tsp. baking soda

Melt butter in heavy pan. Add sugar slowly, stirring constantly. Add salt, syrup and whole almonds. Cook to very hard crack stage, 310 degrees, on candy thermometer. Temperature will rise rapidly at the end of cooking time. Remove from stove. Add soda. Pour onto large cookie sheet - spread thin and cool.

Coat one side with melted chocolate and chopped almonds. Place in refrigerator 5 minutes until chocolate firms. Remove, turn brittle over and put chocolate and almonds in the other side. Break into pieces and store in glass jars in cool place.