Recipe from some old cookbook.
| 1 cup | butter | |
| 1½ cups | sugar | |
| 1 tbsp | light corn syrup | |
| 3 tbsp | water | |
| 1 cup | coarsely chopped blanched almonds, toasted | |
| 4 4½ oz | bars milk chocolate, melted | |
| 1 cup | finely chopped blanched almonds, toasted |
1. Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring now and then, to hard-crack stage (300°)—watch carefully after temperature reaches 280°. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 pan. Cool thoroughly.
2. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of the finely chopped nuts. Cover with waxed paper; invert; spread again with chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.