1 1/2 c. butter
2 c. sugar
1 c. sliced raw almonds
1 1/2 c. semi-sweet chocolate chips
1/2 c. finely ground pecans or walnuts

Melt butter over very low heat in a heavy saucepan; do not let it boil. Add sugar. Boil over medium heat, stirring frequently, until candy thermometer registers 260 degrees. Add almonds and continue to cook, stirring constantly. (Mixture will be very thick.) When the thermometer reaches 295 degrees, pour candy onto a lightly greased jelly roll pan (about 11 x 17 inch), spreading the candy thin with the back of a spoon. Work quickly.

Melt chocolate chips over low heat; when candy has cooled slightly, spread chocolate on top. Sprinkle with pecans or walnuts while chocolate is still melted. Allow to harden for several hours or overnight. Then break into pieces. Can be stored in the refrigerator. Makes about 2 pounds.