1. Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great). 2. Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon. 3. Pour over sliced almonds and spread as much as possible. 4. Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife. 5. When completely cool and chocolate is solid, break into pieces. ---------------------------------------------------------------------------
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