- 1 cup (2 sticks) unsalted butter, plus more for pan and foil
- 1 1/2 cups sugar
- 3 tablespoons light corn syrup
- 3 tablespoons water
- 2 cups toasted (about 8 ounces) almonds, chopped
- 12 ounces semisweet chocolate, tempered (technique follows)
Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.