Line a 13 x 9 inch pan with parchment paper.
Sprinkle the coarsely chopped almonds evenly across.
In large saucepan melt butter, Add sugar, water, and corn syrup.
Cook, stirring frequently, on medium high heat until mixture boils.
Reduce heat to medium.
Using a candy thermometer, continue boiling and stirring frequently until mixture reaches soft-crack stage, or about 280º.
Remove from heat and immediately pour onto pan over almonds.
Let cool for about 5 minutes, then sprinkle chocolate chips on top.
Once chocolate has melted, spread, and top with finely chopped pecans.
Once candy is firm and chocolate has hardened, break into pieces and store covered.