Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
Remove from heat and Stir in 1/2 of the Almonds.
Turn mixture onto a greased cookie sheet WITH EDGES!
While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
Pour the hot chocolate over the almond mixture and spread evenly.
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.