1 1/2 c. mini semi-sweet chocolate chips
1 3/4 c. chopped almonds
1 1/2 c. butter
1 3/4 c. sugar
3 tbsp. light corn syrup
3 tbsp. water

Spread one cup of the chips in a buttered 13 x 9 inch pan. Set aside. Spread almonds in shallow pan and toast at 350 degrees for 7 minutes or until golden. Set aside. Melt butter in heavy 3 quart saucepan. Blend in sugar, corn syrup, and water. Cook over medium heat, stirring constantly to hard crack stage, 300 degrees on a candy thermometer or until syrup when dropped into cold water separates into hard and brittle threads. Remove saucepan from heat. Stir in 1 1/2 cups of toasted almonds. Immediately spread mixture over mini chips. (Do not disturb chips.) Sprinkle remaining quarter cup of toasted almonds and 1/2 cup of chocolate chips over mixture. Score into 1 1/2 inch squares. Cool completely, remove from pan and break into pieces. Store in tightly covered container. Makes 2 pounds of candy.