Ingredients
1/2 lb. milk chocolate
2 cups salted almonds
1 lb. butter or margarine
2 cups beet sugar
2 tbsp. white corn syrup
6 tbsp. water
1 tsp. vanilla extract

Directions
Cut the chocolate fine, then melt in a double boiler over lukewarm water (115 degrees). Stir occasionally.

Slice 1 cup of almonds lengthwise, and coarsely chop the other cup of almonds. Melt butter or margarine in a frying pan. Add the sugar, almond halves, corn syrup and water. Stir until blended and no sugar adheres to the side of the pan. Cook slowly until a small amount in cold water separates into hard but not brittle threads (290 degrees). Stir occasionally to prevent burning. Add vanilla and stir to blend.

Pour and spread evenly to a 1/4 inch thickness in a buttered pan or individual molds. When cool, spread with milk chocolate and sprinkle on chopped nuts. Break and store. Makes about 3 pounds.