Make it yourself, and then you never have to worry about where to buy it. 🙂 1 cup sugar 1/4 cup water 1 Tbsp corn syrup 1/2 lb butter (2 sticks – NO substitutes!) 1/2 lb. slivered almonds (2 cups) 1/2 lb. bar of dark chocolate (7 oz okay) Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time. Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan or stir-fry pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds. When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until you hear it crackle. If you don’t cook it long enough it will not harden, so keep stirring and listen for the crackling sound. When it crackles, pour the mixture out onto a large cookie sheet and spre