1 c. butter
1 1/2 c. sugar
3 tbsp. water
3 tbsp. light corn syrup
1 c. almonds, coarsely chopped & toasted (5-10 min. at 375 degrees)
12 oz. chocolate chips
1/2 c. almonds, finely chopped & toasted

Combine butter, sugar, water and corn syrup. Cook on medium heat, stirring constantly, until mixture reaches 275-300 degrees. (Candy should separate into brittle threads when dropped into cold water.)

Stir in 1 cup coarsely chopped and toasted almonds. Spread mixture on a 13 x 9 inch cookie sheet. (Candy will harden as it cools. To give yourself more time to spread the candy into a thin, even sheet, warm the cookie sheet in the oven at 200 degrees while the candy is cooking.) Let candy cool.

Melt 6 ounces chocolate chips in double boiler or microwave. Spread chocolate over top of candy sheet. Sprinkle 1/4 cup finely chopped almonds over chocolate layer.

After chocolate has hardened, turn candy sheet onto wax paper and repeat chocolate layer with remaining 6 ounces of chocolate chips and 1/4 cup finely chopped almonds. When chocolate has hardened, break sheet into pieces.