In a heavy saucepan over low heat, melt butter. Add sugar and stir

Mix in water and corn syrup

Cook over medium heat, stirring often but gently until mixture reaches 290oF (142oC) using a candy thermometer - this is a slow process and will take 30-40 minutes. Don't rush it, and watch carefully so you do not go over.

Remove from heat and remove the thermometer.

Mix in 1 1/3 cup of almonds.

Pour mixture onto parchment lined 9x11 cookie sheet. Spread out with a spatula until it is 1/4 inch thick.

Set aside to cool for 30 minutes.

Once firm, melt 4 oz of chocolate in the microwave in medium power. Spread over the hardened candy in a thin layer and sprinkle with 1/3 cup of almonds. Allow to harden for 15 minutes

Gently invert the slab of candy. Melt 4 oz of chocolate and coat the second side, sprinkle with 1/3 cup of almonds.

Allow to harden. Break up slab into bite size pieces

Enjoy!