This is a Christmas staple for my husband's family and I finally got the recipe and made it myself. It takes a lot of hard stirring, but it SO worth the work.
1 cup butter
1 1/2 cups sugar
1 T. corn syrup
3 T. water
Stir together until bubbly, thick, light carmel colored and 300 degrees (with a candy thermometer). Immediately spread in a 13" sheet pan (I lined my pan with a Silpat and it worked really well). Top with melted chocolate, about 1/2 cup, and sprinkle wet chocolate with 1 cup finally chopped almonds. Break into snack sized pieces and then try to restrain yourself from eating all of it in one sitting.