1 c. butter
1 1/3 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
1/2 c. coarsely chopped almonds
1 (4 1/2 oz.) milk chocolate candy bar
1 inch square paraffin
1/2 c. finely chopped almonds, toasted

Foil line a 13 x 9 x 2 inch baking pan; grease foil. In large saucepan, melt butter. Add sugar, water, and corn syrup. Cook over medium heat, stirring occasionally to hard crack stage (300 degrees). Quickly stir in the coarsely chopped nuts. Spread in foiled lined pan. Cool thoroughly. Turn out on waxed paper. Melt together chocolate and paraffin. Spread chocolate over candy; sprinkle with the finely chopped nuts. If necessary, chill to firm chocolate. Cut in irregular pieces with sharp knife. Makes 2 pounds.