Toast almonds to light tan and thoroughly crisp.
Coarsely grind 1/3 of the almonds.
The other two-thirds should be split the long way, and set aside to go into the candy.
Melt butter; add sugar, and cook to 250° on a candy thermometer.
Cook over medium heat, stirring constantly.
When the thermometer shows 250°, add the split almonds, and continue cooking to 290°.
Pour on marble slab or greased flat platter.
While still hot, cut into 1-inch squares.
Make chocolate coating by melting chocolate in top of double boiler.
Keep the water hot under the chocolate.
When squares are cold, dip in chocolate coating.
Immediately cover with ground almonds.
Put on waxed paper, and allow to dry overnight.