1 c. sugar
2 tbsp. water
1/2 of 12 oz. pkg. chocolate chips
1 c. butter
1 tbsp. corn syrup, light
1 c. ground almonds

In saucepan melt butter and add sugar, corn syrup, and water. Cook at medium low heat, stirring constantly, until it forms a solid ball when dropped in cold water or 300 degrees on candy thermometer. Add 1/2 of almonds and stir. Pour quickly onto a greased cookie sheet or a layer of aluminum foil. Spread as best as you can. Melt chocolate in microwave 1 1/2 minutes and spread over candy. Sprinkle remaining almonds. Cool in refrigerator. Then break in pieces.