1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 4-1/2-ounce bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted

Melt butter in a large saucepan. Add sugar, corn syrup, and
water. Cook over medium heat, stirring now and then, to 
hard-crack stage (300 F on your candy thermometer) - watch
carefully after temperature reaches 280 F. Quickly stir 
in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
Cool thoroughly. Turn out on waxed paper; spread 
top with half the melted chocolate; sprinkle with half the finely
chopped nuts. Cover with waxed paper; invert; 
spread again with remaining chocolate. Sprinkle top with
remaining nuts. If necessary, chill to firm chocolate. 
Break into pieces.