2/3 cup butter
1/2 cup sugar
1/3 cup water
3/4 tsp. salt, divided
2/3 cup blanched almonds
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Combine butter, sugar, water and 1/2 teaspoon salt; cook over low heat, stirring constantly until it boils. Cook, without stirring, to soft ball stage (236°F on candy thermometer).

Add almonds and continue cooking to soft crack stage (290°F on candy thermometer), stirring constantly.

Remove from heat. Mixture changes to a deep caramel color. Stir in remaining 1/4 teaspoon salt; turn out onto greased baking sheet and spread to 1/4-inch thickness.

Spread chocolate over top as it melts. Sprinkle with chopped pecans and cool. Break into pieces.

Cooks Note: Use of a candy thermometer is recommended.