Ingredients:

• 1 cup – Butter
• 1.25 cups – Sugar
• 1 tbsp – light Corn syrup
• 3 tbsps – water
• 1 cup – coarsely chopped blanched almonds, toasted
• 4 (4.25 oz) – Milk chocolate bars, melted
• 1 cup – finely chopped blanched almonds, toasted

Method:

  1. Melt butter in a large saucepan.
  2. Add sugar, corn syrup, and water. Cook and over medium heat, stirring, now and then, to hard-crack stage (300 F on your candy thermometer).
  3. Quickly stir in coarsely chopped nuts, spread in well-greased 13×9 inch pan. Cool thoroughly.
  4. Turn out on waxed paper, spread top with half the melted chocolate, sprinkle with half the finely chopped nuts.
  5. Cover with waxed paper. Invert, spread again with remaining chocolate.
  6. Sprinkle top with remaining nuts.
  7. If necessary, chill to firm chocolate.
  8. Break into pieces.

Recipe courtesy of Kalpana Jain