Line a 13 x 9 x 2-inch baking pan with foil so edges of foil are above ends of pan. In a heavy 2-quart saucepan over low heat, melt 1 cup butter. Stir in sugar, water and corn syrup. Stir gently until sugar dissolves. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Increase heat to medium and, without stirring, cook until temperature reaches 300° or hard crack stage (forms hard, brittle threads that break) and mixture is a light caramel brown. Remove from heat.
Stir in coarsely chopped almonds and pour into pan. Cool for 10 minutes or until mixture is firm enough to hold its shape. Remove from pan by lifting foil and place on a wire rack cool completely. Peel off foil.
Spread one side of candy with half of the melted chocolate and sprinkle with half of the finely chopped almonds, lightly pressing nuts into chocolate. Cover with waxed paper invert and repeat with remaining chocolate and remaining finely chopped nuts. Cool at room temperature for 1 hour. Chill until set. Break into pieces. Cover tightly and store in the refrigerator.
High Altitude Adjustments: Since water boils and evaporates at a lower temperature than at sea level which affects the concentration of the candy mixture, use a good quality confectionery thermometer. Test your thermometer each time you intend to use it. Immerse the bulb in a saucepan of water, bring to a boil and boil for several minutes. If the temperature reads more or less than 212° F, you will have to adjust the cooking temperature up or down by that much. For example, if the temperature of the boiling water is 206° F, you will have to reduce the temperatures called for in your recipes by 6°.
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