Almond butter crunch

-Nancy Speicher DPXX20A
  1 1/2 c  Whole blanched almonds;
           -chopped (12 oz)
      1 c  butter or margarine
  1 1/2 c  Sugar
      3 tb Light corn syrup
      3 tb Water
      8 oz Semisweet chocolate squares
 
   1. Place chopped almonds on a cooky sheet; toast in moderate oven
  (375F) 10 minutes, or until lightly golden.
   2. Combine butter or margarine, sugar, corn syrup and water in a
  medium-size heavy saucepan. Cook over medium heat, stirring
  constantly, to 300F on candy thermometer. (A teaspoonful of syrup
  will separate into brittle threads when dropped in cold water.)
  Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
  buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out
  onto wax paper.
   3. Melt chocolate squares in the top of a double boiler over hot
  water; remove from heat. Spread half the melted chocolate over top of
  candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
  candy over and spread with remaining chocolate and sprinkle with
  remaining nuts. Let stand until set. Break into pieces.
   Makes l pound.
   From Family Circle 11/72 Homemade Candies