1/2 lb. milk chocolate
2 c. salted almonds
2 c. butter
2 c. beet sugar
2 tbsp. white corn syrup
6 tbsp. water
1 tsp. vanilla

Cut chocolate fine, melt in double boiler over lukewarm water (higher heat causes chocolate to gray and streak). Stir occasionally. Do this last.

Slice 1 cup almonds in halve lengthwise, coarsely chop. Remainder of nuts. Melt butter in heavy frying pan; add sugar, almond halves, corn syrup, water and stir until sugar is blended and no undissolved sugar adhere to sides of pan. Cook very slowly until small amount in cold water separated into hard but not brittle threads (290 degrees). Stir occasionally to prevent burning. Add vanilla. Pour into 1/4 inch thickness into 10 x 15 x 1 inch buttered pan.

When cool, spread melted chocolate evenly over top. Sprinkle with remaining chopped nuts. When hard, break into pieces. Store in tightly covered containers between wax paper layers. Makes 3 pounds.