1 cup (2 sticks) butter
1 1/2 cups sugar
1 tbsp. light corn syrup (Karo)
3 tbsp. water
1 cup coarsely chopped blanched almonds, toasted
4 (4 oz. ea.) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted

Melt butter in large saucepan. Add sugar, corn syrup and water. Cook, stirring occasionally, to hard crack stage (300°F on candy thermometer).

Quickly stir in coarsely chopped nuts. Spread in ungreased 13x9-inch pan. Cool thoroughly.

Turn out on waxed paper; spread top with half the chocolate. Sprinkle with half of finely chopped nuts. Cover with waxed paper; invert and spread again with the chocolate. Sprinkle the top with the remaining nuts. If necessary, chill to firm chocolate. Break in pieces.

Tip: Watch carefully once temperature reaches 290°F.

Cooks Note: Use of a candy thermometer is recommended.