Note: Mom makes this candy every year for Christmas.
Combine in heavy skillet: 2 C sugar, 1/2 C water, 1/4 C Karo syrup, 1 C butter or margarine, 1-3/4 C finely chopped almonds.
Cook over medium heat, stirring constantly until a teaspoon of syrup dropped in cold water forms a brittle mass. At end of cooking time, will be amber colored. Pour into 15x10x1 pan. Cool 5 minutes. Sprinkle 1-1/4 C grated milk chocolate (5 oz bar) and spread. Sprinkle 1 C finely chopped walnuts on top and pat down. Cool and break into pieces.
Another variation: 1 C butter, 1 C sugar, 1 T Karo syrup, 3 T water. Boil til cracks in cold water. Sprinkle with nuts on cookie sheet. Grate milk chocolate bars on top and spread with knife as it melts. Sprinkle with more nuts if desired.
