3/4 C. whole almonds with skins- toast till lightly colored, chop coarsely, leave in turned-off oven
1 1/2 C. almonds, finely chopped- lightly toasted, cool and reserve.
Warm and butter a baking sheet, and butter a spatula. In a heavy pan, bring to a boil together:
1/3 C. water
1 1/4 C. sugar
1/3 C. light corn syrup
Cover and simmer for two minutes, add:
1/2 lb. unsalted butter
Stir until butter is melted, bring to a moderate boil. If you have a candy thermometer, use it. If not, see notes at end of recipe. Stir occasionally until 240°F. is reached. Then stir continuously until the thermometer reaches 300°F. Don't let it go over 300°F. Be careful, temperature goes up rather rapidly toward the end of the cooking. At 300°F, remove the pot from the heat and stir in:
1/2 t. salt
1/4 t. baking soda
Pour onto the prepared baking sheet. With the buttered spatula, spread it out into a rectangle about 1/4 inch thick. Let it cool till pliable, and cut it into one inch by two inch pieces with a sharp knife. Push the pieces a little bit apart, and let cool completely. Push pieces tightly back together. Then melt gently together in a double boiler:
6 oz. dark sweet chocolate
4 squares, unsweetened baking chocolate
1 1/2 t. peanut or light salad oil
Stir till well blended, cool until thick enough to spread but still thin enough to pour. Pour over the candy, spreading evenly with the spatula. Then sprinkle the finely chopped almonds evenly over the chocolate and press in gently. Let it all cool and set up well, break the candy pieces apart, and store carefully. This is a fairly complicated recipe, and the temperature watching is critical. Take it one step at a time though, have all your gear set up before you start, and follow the recipe through, and you will make wonderful candy.