1 c. sugar
2 tbsp. light Karo
1 c. butter
2 tbsp. water
1/2 sm. pkg. slivered almonds
4 oz. chocolate bits (3/4 of sm. pkg.)

Stir and cook together sugar, Karo, butter and water until 200 degrees plus. Stir in almonds, which are broken. Stir constantly to 300 degrees. Pour into greased 9"x15" pan (use Crisco). Make thin layer. While hot, spread with chocolate bits with spatula. When cool, break into pieces.