1 cup salted butter (must be real butter, must be salted)
1 cup sugar
1 Tablespoon corn syrup
3 Tablespoons water
1 1/2 cups slivered almonds
1 cup chocolate chips (any kind; I like to use dark chips, my Mom uses milk chocolate and my sister uses semi-sweet)

Melt butter in a 2 quart saucepan. Use the butter-wrappers to grease the bottom of a metal 9x13 baking pan. It needs to be metal or you will never get the candy out of the pan! Once the butter is melted, add the sugar and mix. Add the corn syrup and water. Cook over medium heat, stirring occasionally, until the temperature reaches 290-degrees with a candy thermometer. Add 1 cup of slivered almonds and cook 3 minutes more, stirring constantly. It might burn a little in the bottom of the pan, but it will still taste OK. Pour into greased metal pan. Let cool for about 5 minutes, then sprinkle top with chocolate chips. Let sit for about 10 minutes more, then spread melted chips over candy. Chop remaining 1/2 cup of almonds and sprinkle on top of chocolate. Let cool at least another hour or until the bottom of the pan is just slightly warm (or you can just keep it in the pan until the chocolate sets if you want.) Carefully "pop" the bottom of the metal pan to release the candy and remove the candy from the pan. It's OK if it breaks because you're going to cut it into pieces anyway. The chocolate may still be soft. Let sit for several hours or overnight until the chocolate is set. You can put it in the refrigerator or outside to set faster. Cut into bite-sized pieces.