1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped almonds
1 c. finely chopped almonds
4 bars milk chocolate (4 1/2 oz. each)

Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat. Stir occasionally. Cook to hard crack stage, 300 degrees. Quickly stir in coarsely chopped nuts. Spread in well greased 13 x 9 inch pan. Cool in refrigerator.

When cool, turn out in waxed paper. Melt chocolate in double boiler. Spread on one side with chocolate. Sprinkle with almonds. Put wax paper on top and flip. Repeat with the chocolate and then the nuts on reverse side. Cool in refrigerator overnight and break up.