1 c. butter
1 1/3 c. sugar
1 tbsp. corn syrup
3 tbsp. water
1 c. chopped almonds, toasted
18 oz. milk chocolate, melted
1 c. finely chopped toasted almonds

Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and water. Stir until mixture boils. Cook to hard crack stage, 300 degrees. Quickly add the coarsely chopped almonds. Spread in greased 9x13x2 inch pan. Cool. Spread top with half of the melted chocolate and nuts. Refrigerate to harden chocolate. Turn out onto waxed paper and spread with remaining chocolate and nuts. When chocolate is hard, break into small pieces. EAT IT ALL UP!