1 c. butter
1 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
3/4 c. toasted slivered almonds
3 squares semi-sweet chocolate

Melt butter in medium size heavy saucepan. Stir in sugar and heat very slowly, stirring constantly, just until the sugar dissolves. Remove from heat. Slowly stir in water and corn syrup. Heat, stirring constantly until boiling. Cook over medium heat, stirring often and wiping sugar crystals from side of pan with a moistened pastry brush until candy reaches 300 degrees on a candy thermometer (hard, but not brittle, stage). Remove from heat at once. Stir in 1/2 cup of almonds. Pour into buttered 9" square pan. Cool. Melt chocolate over warm water. Spread evenly over candy and sprinkle with 1/4 cup almonds. Break into bite size pieces. Store in tightly covered tin in refrigerator. Will keep 3 to 4 weeks.