Instructions: Grease 15 1/2- by 10 1/2-inch jelly roll pan. Heat sugar, corn syrup and water to boiling in heavy 2-quart saucepan over medium heat; stir in butter. Set candy thermometer in place. Continue cooking, stirring frequently, until temperature reaches 300 degrees or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes. Remove saucepan from heat.

Reserve 1/4 cup almonds. Stir remaining almonds and Tabasco Sauce into hot syrup. Immediately pour mixture into jelly-roll pan; spread evenly. Cool completely.

Melt chocolate in small saucepan over low heat; cool slightly. Spread melted chocolate over candy; sprinkle with reserved almonds, pressing gently into chocolate. Refrigerate mixture until chocolate is set.

Break candy into pieces to serve.

This recipe yields about 1 3/4 pounds candy.

Yield: 1 3/4 pounds

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