1/2 lb. butter (or 1/4 Fleishmann's butter and 1/4 butter)
1/2 lb. blanched almonds (2 c.)
1 c. sugar
1 tbsp. Karo syrup (light)
1/4 c. water
4 sm. chocolate bars (1.1 oz.), chopped very fine or grated (or melted and cooled)
Chopped med. fine English walnuts

Place first 5 ingredients in a heavy pot. Bring to boil, stirring often then boil on medium heat about 25 minutes, stirring frequently or until dark tan and you hear the nuts popping. Be sure to cook until dark tan and listen for the popping. This is the crucial point for success. Quickly pour into a buttered pan (about 14 x 16). Spread thin to cover pan. Sprinkle on the chocolate and spread as it melts. Add walnuts and a sprinkling of salt over all (this is for flavor). Let cool, refrigerate if day is warm and then break into pieces.