1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped blanched almonds, toasted
4 (4 1/2 oz.) milk chocolate bars, melted
1 c. finely chopped almonds, toasted

Toast almonds in 300 degree oven until light tan. Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring now and then to hard stage (300 degrees). Watch carefully after 280 degrees.

Quickly stir in coarsely chopped nuts, spread in well greased 9"x13" pan. Cool thoroughly.

Turn out on wax paper, spread with 1/2 the chocolate and sprinkle with 1/2 finely chopped nuts. Chill and cover and invert and spread other side with chocolate and sprinkle with nuts. Chill and break apart.