whole blanched almonds, chopped
semisweet chocolate squares
1Place chopped almonds on a cookie sheet; toast in 375 oven for 10 minutes, or until lightly golden.
2Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan.
3Cook over medium heat, stirring constantly, to 300 degrees on candy thermometer (a teaspoonful of syrup will separate into brittle threads when dropped in cold water).
4Remove from heat; stir in 1 cup of the toasted almonds.
5Pour into a buttered 13x9x2 inch pan, spreading quickly and evenly; cool.
6Turn out onto wax paper.
7Melt chocolate squares in the top of a double boiler over hot water; remove from heat.
8Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.