Melt in saucepan the following:

1 c. butter
1 c. sugar

When it boils, add:

1 tbsp. corn syrup
2 tbsp. water

Heat to 290 degrees on candy thermometer. Stirring constantly, remove from heat and add 3/4 cup toasted almonds (I use plain slivered almonds). Pour onto greased or buttered pan. When cool, spread approximately 3 to 4 ounces melted chocolate chips over top. When hardened, crack into pieces. Putting it in the refrigerator speeds up the process.