2 cups (4 sticks) butter
2 cups sugar
4 tbsp. water
2 tbsp. light corn syrup (Karo)
chocolate chips
finely chopped almonds

In a large, heavy pan, melt butter. Add sugar; stir until dissolved. Add water, 1 tablespoon at a time (will crackle a little). Add corn syrup. Stir constantly until candy thermometer reaches 295°F (this takes quite a while).

Immediately pour into greased 9x13-inch pan. Let cool; break into pieces.

Dip pieces into melted chocolate chips and sprinkle with chopped almonds. Let set on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Joan Thompson