Cruncy, sweet, salty and addictive.
Line a cookie sheet with aluminum foil and cut the sheet large enough to extend the edges of the foil over the tin. Grease lightly with butter.
Melt the butter in a large pot over medium heat.
Add sugar, corn syrup, and water to the pot and cook until temp reaches 290°F
OR for about 15-20 minutes, until the mixture becomes the color
of a brown paper bag.
Stir constantly with a wooden spoon. The mixture will rise and bubble quite a bit.
Remove from heat and stir in 1/2 of the almonds.
Turn the mixture into the prepared cookie sheet.
While the mixture is cooling, melt the chocolate over low flame
until all the chips are melted and the chocolate is smooth.
Score the almond butter mixture into the shape you desire.
Pour the melted chocolate over the almond mixture and spread evenly.
Sprinkle with remaining almonds and seasalt and allow candy to cool completely and chocolate to harden before breaking apart.
Refrigerate for a few hours before eating.