1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped almonds, toasted
9 oz. milk chocolate chips
1/2 c. finely chopped almonds, toasted

Melt butter in heavy 2 quart pan. Add sugar, syrup, water. Cook, stirring constantly to 300 degrees. Watch carefully after 280 degrees. Remove from heat and stir in coarse almonds. Spread to 9 x 13 inch size on buttered cookie sheet. Sprinkle with milk chocolate chips. Allow to soften, then spread. Immediately sprinkle with fine almonds. Chill to firm. Break and store in tin.