1 C butter
1 1/4 C sugar
1/4 C water
2 tbsp light corn syrup
1 C ground almonds, divided
1/2 tsp vanilla extract
3/4 C milk chocolate chips

Line 15x10x1 inch jelly roll pan with foil, extending edges over sides of pan. Generously grease both the foil and a narrow metal spatula with butter.

Melt butter in 2 quart saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil stirring constantly.

Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook until thermometer registers 290°FF, stirring frequently.

Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with prepared spatula. Let stand 1 minute.

Sprinkle with chocolate chips. Let stand 2-3 minutes more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds.

Cool completely. Lift candy out of pan using foil. Remove foil. Break candy into pieces.

Store in airtight container.

Makes abut 1 1/2 lbs.