1-1/2 cups whole blanched almonds, coarsely chopped
1 cup butter
1-1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons vegetable shortening
Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
Spread chopped almonds onto a baking sheet and toast in 350°F (175°C) oven for 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.
Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300°F (150°C) on a candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped into cold water.)
Remove from heat; stir in 1 cup of the toasted almonds. Pour into prepared pan, spreading quickly and evenly; cool until firm.
Melt chocolate chips with shortening in the top of a double boiler over simmering water; remove from heat. Spread over top of candy; sprinkle with remaining 1/2 cup nuts. Let stand until set. Lift candy from pan, peel off aluminum foil and break into pieces.
Makes l pound.