Recipe

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• 1 cup butter
• 1 1/4 cups sugar
• 2 tbsp light corn syrup
• 2 tbsp water
• 2 cups finely chopped almonds
• 1 (6 oz) package semi-sweet chocolate chips

• 1 Butter (not with butter specified) baking sheet.
• 2 In saucepan combine first 4 ingredients and over medium high heat stir until candy thermometer reaches 300 (hard crack).
• 3 Take away from heat and add 1 cup of the almonds and then pour quickly onto the baking sheet and spread 1/4 inch thick.
• 4 Melt chocolate chips and spread over warm candy and sprinkle with reamining almonds.
• 5 Put in fridge until cooled and then break.
• 6 Store in air tight container.