1 ¾ cups white sugar
1 cup unsalted butter
1/3 cup light corn syrup
¼ cup water
1 cup toasted finely chopped almonds
Slowly heat sugar, corn syrup and water in heavy pot. Boil and add butter. Cook to 154C (300F) hard crack on candy thermometer. Remove from heat and add almonds. Pour out on buttered foil and mark pieces. When cool, spread top with melted chocolate and sprinkle with chopped almonds. When cool, flip over and do other side if desired.