Spread a large piece of parchment paper onto a countertop or table. Lightly butter the parchment paper or spray it with non-stick baking spray.

Melt the butter in a heavy saucepan over medium-high heat. Add the sugar and stir until the butter is melted and the sugar is disolved.

Add the water and the corn syrup. Continue to cook the mixture over medium-high heat and stir it occasionally until a candy thermometer registers the “soft-crack” stage, 260º-270º, about 25-30 minutes.

At this stage, begin to constantly stir the sugar mixture as it cooks and until it reaches “hard-crack” stage at 290º, about 10 more minutes. The sugar mixture will reach 290º very quickly. Immediately remove the pan from the heat so that the sugar mixture does not burn.

Stir in the ½ cup of coarsely chopped almonds.

Immediately spread the hot sugar and almond mixture onto the parchment paper using a metal spatula. The candy should be about 1/8” thick.

Melt the chocolate in the top of a double boiler, or in a pan placed over gently simmering hot water.

Once the chocolate is melted, pour it on top of the candy. Spread the chocolate on top of the candy in a smooth, thin layer. Immediately sprinkle the hot chocolate with the remaining 1 cup of finely chopped almonds.

Gently press the chopped almonds into the chocolate with your fingers.