1 lb. butter
2 1/2 c. sugar
Lg. bag sliced almonds, reserve 1/4 to crush for topping
1 bag chocolate chips

Line cookie sheet with foil. Coat with butter and top with almond slices. Set aside. In large pot, cook butter and sugar over medium high heat, stirring constantly, until it is the color of a brown paper bag. Careful - VERY HOT! Pour and spread over almonds. Sprinkle chocolate chips on top. Allow to melt 2 minutes and spread over rocha mixture. TOP with crushed nuts. Let cool 2 1/2 hours. Break into bite size pieces.