2 sticks of butter
3 T hot water
1 cup sugar
1 T corn syrup
Melt butter slowly in a heavy skillet .
Don't allow the butter to discolor.
Add sugar and continue to heat slowly, stirring until the sugar is dissolved.
Do not allow it to boil..
Heat corn syrup in hot water.
Add the syrup to the sugar and butter mixture. Stir until blended.
Cook without stirring.
Test a few drops in cold water. They should be brittle or temperature reaches 295 degrees on a candy thermometer .
Remove from heat.
Add a half a cup of toasted almonds.
Pour unto a buttered cookie pan.
After it cools, coat with chocolate melted in microwave or double boiler..
Allow to cool and enjoy. Break up and place in candy dishes.