Melt the butter in a saucepan and add the sugar, water and corn syrup

Cook the mixture over medium heat. When the sugar dissolves in the mixture begins to boil, raise the Heat and bring the mixture to 300 degrees on a candy thermometer.

The mixture will be light in color and syrup will separate into threads that are not brittle when dribbled into cold water.

Quickly stir in 1/2 cup chopped almonds.

Immediately pour the mixture onto a 11 by 17 ungreased baking sheet and spread evenly using the back of a tablespoon does the trick.

Sprinkle the chocolate chips on to the mixture you just put in the pan. Wait a couple minutes for the chocolate to melt and spread the chocolate evenly over the entire surface using the back of a tablespoon.

Sprinkle the remaining almonds over the melted chocolate. Tap the almonds down with the back of a tablespoon to get them to stay on.

Put the pan in the freezer so it can harden faster.

Once the chocolate has hardened break into pieces and store in a airtight covered container.