Unwrap butter. Place sugar and water in heavy pan at hottest heat until syrup spins a thread.
Add 1 cube of butter and stir ‘til melted. Add remaining sticks one at a time and melt each completely.
Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan, and will pull away from the sides and bottom of the pan. (If candy starts to smoke, lift pan from burner rather than lowering the heat.)
Pour into the two pans and set in cold water.
Spread ½ of chocolate over each pan and sprinkle with ½ ground almonds.
Using your fingers, quickly flip over the candy (chocolate and almonds will now be on bottom of pan) – spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds.
Allow to mellow at room temp (do not refrigerate) for about 2-3 days.
This is a famous recipe made in Grand Junction, Colorado. They send millions of pounds around the world. Before the store began, Mr. Endstrom taught a candy making class for the county and gave out this recipe.