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 1 cup of the mini chips in buttered 13x9 inch pan; set aside. Spread almonds in shallow pan; toast at 350 degrees for about 7 minutes or until golden brown; 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 candy thermometer. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; stir in 1 1/2 cups of the toasted almonds.

Immediately, spread mixture evenly over mini chips in prepared pan, being careful not to disturb chips. Sprinkle with remaining toasted almonds and mini chips. Score into 1 1/2 inch squares. Cool completely; remove from pan. Break into pieces. Store in tightly covered container. Makes about 2 pounds of candy.