Melt butter in a saucepan. Add the sugar, water and corn syrup. Cook over medium heat, stirring constantly.

The sugar will dissolve and the mixture will begin to boil; bring the temperature to 290 degrees F (soft-crack stage) on your cooking thermometer. The mixture will be light brown in color.

Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, then sprinkle on the chocolate chips. In a few minutes, the chocolate will soften; using a spatula, evenly spread the chocolate over the candy. Sprinkle with the remaining chopped almonds.

When the chocolate hardens, crack the candy into pieces. Store covered.