In a large saucepan combine water, sugar,and corn syrup; bring to a boil overmedium-high heat, stirring until sugar is dissolved. Boil syrup,without stirring, until it registers 310°F(155°C) on a candy thermometer. Removefrom heat. Add baking soda and salt, working quickly, stiruntil syrup foams and thickens. Quickly stirin almonds and pour mixture onto preparedbaking sheet, spreading with prepared spatula.
Cool brittle 5 minutes and sprinkle chocolateevenly over. Let chocolate melt, about5 minutes, and spread with a clean spatula. Refrigeratebrittle on baking sheet until chocolate hardens.
Loosen brittle from bakingsheet and break into pieces. Transferbrittle to airtight container.
Makes about 1 1/2 pounds.
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