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Butter Almond Crunch

1 1/2 cups miniature semisweet chocolate chips
3 1/4 cups almonds, chopped
1 1/2 cups butter
1 3/4 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water

1. Spread 1 cup miniature chocolate chips in a buttered 13 x 9-inch pan; set aside.
2. Spread chopped almonds in a shallow pan then toast in the oven at 350°F (175°C) for about 7 minutes, or until golden brown; set aside.
3. Melt butter in a heavy saucepan, blend in sugar, light corn syrup, and water. Cook over medium heat; stirring constantly, to the hard-crack stage, about 300°F (150°C) on a candy thermometer.
4. Remove the saucepan from the heat and stir in 1 3/4 cups toasted almonds.
5. Immediately spread the mixture evenly over the chocolate chips in the prepared pan, being careful not to disturb the chocolate chips.
6. Sprinkle with the remaining toasted almonds and miniature chocolate chips.
7. Score into 1 1/2-inch squares.
8. Cool completely before removing from the pan.

Makes 24 pieces.