Almond Roca

1 lb butter
2 c. sugar
2 T. light corn syrup
6 T. water
1 c. finely chopped Almonds or Hazelnuts
1 11 oz. bag milk chocolate chips

Over medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees or until mixture becomes the color of a brown paper bag {about 15-20 mins} stirring constantly with a wooden spoon-mixture will rise and bubble quite a bit. Remove from heat and stir in 1/2 nuts. Turn mixture onto a greased cookie sheet with edges. While mixture is cooling, melt the chocolate over low flame until all the chips are gone and chocolate is smooth. Score the nut mixture into the shape desired-rectangles, squares. Pour the chocolate over the nut mixture and spread evenly. Sprinkle with remaining nuts and allow candy to completely cool and chocolate to harden before breaking apart and serving.