1 c. butter
1 1/4 c. sugar
2 tbsp. corn syrup
2 tbsp. water
1 c. slivered almonds, toasted
1 (11 1/2 oz.) pkg. or 2 c. milk chocolate chips

In heavy saucepan, combine butter, sugar, corn syrup and water. Cook over moderate heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees, on candy thermometer. Remove from heat. Stir in almonds. Pour into foil-lined 15 1/2" x 10 1/2" pan. Sprinkle milk chocolate morsels over brittle. Let stand about 5 minutes until morsels become shiny and soft. Spread evenly over crunch. Cool to room temperature; chill 1 hour. Break into bite size pieces. Makes about 2 pounds and a very nice hostess gift.