1-1/2 cups blanched chopped almonds
1 cup butter or margarine
1-1/2 cups sugar
3 tablespoons corn syrup
3 tablespoons water
8 1-ounce squares semisweet chocolate
Preheat oven to 375°F.
Spray a baking sheet with non-stick vegetable spray.
Arrange almonds on prepared baking sheet;
cook for 10 minutes or until lightly golden brown.
Grease a 13x9-inch baking pan with butter.
In a medium, heavy saucepan, combine butter, sugar, corn syrup, and
water; cook over medium heat, stirring constantly, until mixture reaches
300°F. on a candy thermometer.
Remove from heat; stir in 1 cup of the toasted almonds.
Pour into prepared baking pan, spreading quickly and evenly; cool.
Turn out onto wax paper.
In a double boiler over boiling water, melt chocolate squares; remove
Spread half the melted chocolate over the top of the 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.
Let stand until set. Break into piecess