Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          mini chocolate chips
   1 3/4  cups          almonds -- chopped
   1 1/2  cups          butter or margarine
   1 3/4  cups          sugar
   3      tablespoons   light corn syrup
   3      tablespoons   water

Preparation:

Makes about 2 1/4 lb. candy 1. Lightly grease a 13 x 9 x 2-inch pan; spread 1 cup mini chocolate chips evenly over bottom and set aside. 2. Spread almonds in shallow pan or on baking sheet; toast at 350 F., stirring occasionally, 7 to 8 minutes, or until golden brown. Set aside. 3. Melt butter in 2 1/2-quart saucepan; blend in sugar, corn syrup and water. 4. Cook over medium heat, stirring constantly, to hard-crack stage, or until mixture registers 300 F. on candy thermometer. 5. Remove from heat; stir in 1 1/2 cups toasted almonds. 6. Immediately spread mixture evenly over mini chocolate chips in pan, being careful not to disturb chips; quickly sprinkle with remaining 1/4 cup almonds and 1/2 cup mini chocolate chips. 7. Score into 1 1/2-inch squares, if desired; cool. 8. Cover pan and store overnight. Remove from pan, break into pieces, and store in tightly covered container.