1 3/4 cups granulated sugar
1/3 cup light corn syrup
1 cup margarine or butter
8 ounces slivered blanched almonds, lightly toasted and finely chopped
2 (1 ounce) squares unsweetened chocolate, coarsely chopped
2 (1 ounce) squares semisweet chocolate, coarsely chopped
1 teaspoon shortening
In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally. Stir in margarine or butter. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage, about 20 minutes.
Remove saucepan from heat. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into a lightly greased 15 1/2 x 10 1/2-inch jellyroll pan; spread evenly. Cool in pan on rack.
In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
Remove candy in one piece from pan to cutting board. Spread chocolate over candy; sprinkle with reserved almonds, pressing them gently into chocolate. Set candy aside to allow glaze to set, about 1 hour.
Break candy into pieces. Store in layers, separated by wax paper, in tightly covered container to use up within 2 weeks.
Makes about 1 3/4 pounds candy.