1 lb. butter
2 c. sugar
1/4 c. hot water
2 tbsp. light Karo
2 c. chopped roasted almonds
Hershey bars

Melt butter in heavy saucepan. Add sugar and stir until all is dissolved. Add 1/4 cup hot water, 2 tablespoons corn syrup, mix well and bring to a boil. Lower heat and continue stirring with candy thermometer in pan.

Bring to a hard crack stage. Remove from heat and stir in roasted almonds. Pour into a buttered jelly roll pan and even out smoothly. Lay Hershey bars on top and when they melt, smooth to cover top. Make a dust of almonds and cover chocolate while still melted. Break into pieces when cool. Serves: 3 1/2 pounds.