Butter Almond Crunch

1 1/2 C semi-Sweet Chocolate Chips, divided

1 3/4 C chopped almonds, divided

1 1/2 C butter

1 3/4 C sugar

3 Tbsp corn syrup

3 Tbsp water

Heat oven to 350ºF.

Line a 9x13x2 inch pan with foil; butter the foil.  Sprinkle 1 C of the chocolate chips into the pan, set aside.

In a Shallow baking pan spread chopped almonds.  Bake about 7 minutes or until golden brown. (be careful not to burn)

In a heavy 3 qt sauce pan melt butter; blend in sugar, corn syrup and water.  Cook over medium heat, stirring constantly, to 300º on a candy thermometer (hard crack stage) or until the mixture, when dropped into very cold water separates into threads that are hard and brittle.  The bulb of the candy thermometer should not rest on the bottom of the pan.

Remove from heat and stir in 1 1/2 C of toasted almonds.  Immediately pour mixture over chocolate chips in the prepared pan; do not disturb the chips.  Sprinkle with the remaining almonds and chocolate chips;  Cool.

Break into serving size pieces and store in an airtight container in a cool place.