1 c. butter
1/2-1 c. blanched & roasted almonds
1 c. white sugar
3 tbsp. hot water
1 tbsp. corn syrup
1 pkg. dot chocolate or 6 Hershey bars

Place butter in a heavy saucepan, melt slowly, not allowing it to discolor. Add sugar, over low flame stirring until all sugar is dissolved. Now beat hot water into corn syrup and pour into the mixture, slowly stirring once or twice. Cook slowly until mixture reaches 295 degrees on a candy thermometer. Remove and stir in chopped, roasted almonds. Pour into pan about 1/4 inch in thickness.

When cold put chocolate over mix and dribble nuts over it. Turn over and do the other side.

Makes a recipe and a half if you use all the chocolate. Make sure pan is lightly greased or you won't be able to turn it over.