Ingredients
1 cup butter or margarine
1-1/3 cups sugar
1 tbsp. light corn syrup
3 tbsp. water
1 cup coarsely chopped almonds, toasted
4 bars (4-1/2 oz.) milk chocolate bars, melted
1 cup finely chopped almonds, toasted

Directions
Melt the butter or margarine in a large saucepan. Add the sugar, corn syrup and water. Cook, stirring occasionally, until the mixture reaches the hard-crack stage (300 degrees F. on a candy thermometer). Watch carefully once 280 degrees F. has been reached.

Quickly stir in the coarsely chopped almonds. Spread the mixture in an ungreased 13x9x2-inch pan and allow to cool thoroughly.

Once the candy has cooled, turn out onto a sheet of waxed paper. Spread the top with half of the melted chocolate and sprinkle with half of the finely chopped almonds. Cover with another sheet of waxed paper and then flip it over and remove the sheet of waxed paper that is now on the top. Spread with the remaining melted chocolate and sprinkle with the remaining finely chopped almonds.

Chill until firm then crack into pieces.