Line cookie sheet with wax paper and sprinkle with 1/2 c.chopped almonds. Warm sugar to touch over low heat. Remove pan and add water and butter. Put back over heat and stirring all time until the mixture starts to come away from sides and the color looks like toast (about 12 minutes). Remove and add vanilla and pour over almonds on cookie sheet. Sprinkle with chocolate and the rest of the almonds.
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