Ingredients
1 cup butter
1 ½ cups sugar
1 Tbls light corn syrup
3 Tbls water
1 cup coarsely chopped blanched almonds toasted
1 cup finely chopped blanched almonds toasted
2 8oz bars hershey’s milk choc - melted
Directions
Meet butter in large heavy saucepan. Add sugar, syrup and water. Cook over medium heat, stirring now and then to 300 (hard crack). Watch carefully after 280.
Quickly stir in coarsely chopped almonds, spread in buttered 9x13 (crossed out and 10x14 written) pan. Cool thoroughly.
Turn out on waxed paper.
Spread with ½ the melted choc.
Sprinkle with ½ the finely chopped nuts.
Put in refrig to harden choc.
Then cover with waxed paper, invert and spread with choc and remaining nuts. Chill to firm. Break into pieces.