2 c. finely chopped almonds
1 c. butter
1 1/4 c. sugar
2 tbsp. light corn syrup
2 tbsp. water
12 oz. chocolate chips, melted

Toast the almonds at 350 degrees until golden brown. Butter a 9 x 13 pan. Melt butter in a large heavy saucepan. Add sugar, corn syrup, and water. Cook, stirring often, until thermometer reaches 300 degrees. Remove from heat. Stir in 1 cup toasted almonds. Pour quickly into buttered pan. Cool completely. When set, turn upside down. Mix melted chocolate and remaining almonds. Cover with 1/2 chocolate mixture. Cool. Turn over again. Coat other side with the rest of the chocolate mixture. Cool completely. Break into pieces.