1 cup (2 sticks) butter
1 cup granulated sugar
1 1/2 cups blanched almonds
1 (6 oz.) pkg. semi-sweet chocolate chips

Melt butter in heavy skillet, add sugar and slightly warmed almonds. Stir constantly for 10 to 14 minutes over medium to medium-high heat until mixture turns golden brown and almonds start to pop.

Spread in a greased cookie sheet. Quickly spread on chocolate chips and smooth over the hot mixture with a spatula. Break up brittle when cool.

Submitted by: Sarah Carr