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1
Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.
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2
In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.
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3
Stir in butter.
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4
Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300u00b0 to 310u00b0 (hard crack stage), about 20 minutes.
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5
(Once temperature reaches 220u00b0 things move quickly, so watch very carefully!) Remove from heat.
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6
Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.
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7
Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.
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8
Cool candy completely in pan on wire rack.
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9
Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.
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10
Remove from heat; cool slightly.
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11
Lift out candy, in one piece, and place on cutting board.
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12
With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.
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13
Let stand until chocolate has set, about 1 hour.
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14
Use sharp knife to help break hardened candy into pieces.
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15
Layer between waxed paper in an airtight container.
