2 tbsp. butter
1/2 c. slivered almonds
1/2 c. butter, cut into chunks
1 1/2 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
2 bars of milk chocolate, broken into sm. pieces

Line baking sheet with aluminum foil. Butter foil and set aside. Place 2 tablespoons of butter in shallow bowl and microwave at high for 45-60 seconds, or until butter melts.

Stir in almonds and microwave on high for 4-5 minutes, or until almonds lightly brown. Drain on paper towel. Sprinkle almonds on prepared baking sheet and set aside.

In 2-quart mixing bowl combine remaining ingredients except chocolate. Microwave on high 2-3 minutes, or until sugar dissolves and mixture can be stirred smooth. Microwave at high 5 1/2 to 6 1/2 minutes. Temperature should register 300 degrees on candy thermometer. Cook longer if needed.

Pour mixture over almonds and let stand for 1 minute. Arrange chocolate pieces on top and let stand another 2 or 3 minutes, or until chocolate melts. Spread chocolate over candy. Chill to set and break into pieces.