| 1 | Place chopped almonds on a cooky sheet; toast in moderate oven (375°F) 10 minutes, or until lightly golden. |
| 2 | Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan. |
| 3 | Cook over medium heat, stirring constantly, to 300f on candy thermometer. |
| 4 | (a teaspoonful of syrup will separate into brittle threads when dropped in cold water). |
| 5 | Remove from heat; stir in 1 cup of the toasted almonds. |
| 6 | Pour into a buttered 13x9x2" pan, spreading quickly and evenly; cool. |
| 7 | Turn out onto wax paper. |
| 8 | Melt chocolate squares in the top of a double boiler over hot water; remove from heat. |
| 9 | Spread half the melted chocolate over top of candy; sprinkle with ?cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. |
| 10 | Let stand until set. |
| 11 | Break into pieces. |
| 12 | Makes l pound |
