1 1/2 c. roasted salted almonds
12 Hershey milk chocolate bars (1.65 oz.)
1 c. sweet butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water

Butter a 9 x 13-inch pan. Coarsely chop half the nuts and set aside. Finely chop the remaining nuts and sprinkle buttered pan with half of finely chopped nuts. Cover with 6 chocolate bars.

In a large heavy saucepan, melt butter. Add sugar, corn syrup and water. Using a candy thermometer, cook over medium heat, stirring occasionally, to 300°F. Quickly stir in the coarsely chopped nuts and pour over chocolate bars. Immediately cover with remaining chocolate bars and sprinkle top with rest of finely chopped nuts. Lay a large sheet of waxed paper across top of pan and press gently so nuts set well. Chill and break into pieces. (Can be frozen.)