Almond Butter Crunch

Melt butter in a large saucepan. Add sugar, corn syrup and water. Cook and stir (between medium to high temperature setting), stirring occasionally to hard-crack stage (300°). Quickly stir in coarsely sliced nuts and spread on ungreased 12 1/2 x 16-inch flexible cookie sheet. Cool thoroughly (several hours). Melt

1 bar of chocolate in double boiler. Spread in sections on brittle, spreading ground nuts on each section as you go. Refrigerate this batch (on sheet) to chill for an hour. Then remove brittle and turn out on waxed paper and ice 2nd side with chocolate and almonds. Refrigerate to chill (second side). Set out at room temperature for an hour before breaking up.