1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tsp. water
1 c. coarsely chopped almonds
24 1/4 oz. bars milk chocolate

Toast almonds in oven. Melt butter in heavy 2 quart saucepan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage (300 degrees). Quickly stir in coarsely chopped nuts, spread in well greased 13 x 9 x 2 inch pan. Melt chocolate and spread over candy. Cool. Chill to firm. Break into bite sized pieces.