1 c. sugar
1 stick butter
1 c. toasted almonds
1 (12 oz.) pkg. chocolate bits

Toast almonds 10 minutes in oven. Chop. Melt chocolate bits in double boiler. In large saucepan combine butter and sugar. Stir constantly until melted into a thin smooth light brown liquid (7 to 8 minutes). Remove from heat and stir in almonds. Pour onto lightly buttered cookie sheet. Spread. Cover with thin coat of chocolate and almonds. When set, turn and repeat.