2 c. sugar
2 c. (1 lb.) butter
1/3 c. water
2 c. almonds, sliced
2 lg. (8 oz. each) Hershey milk chocolate bars

Mix sugar, butter and water in a large saucepan. Cook over high heat until tan color 276 degrees (285 degree sea level). Stir constantly with wooden spoon. Pour over sliced almonds. Spread out on a jelly roll size buttered pan. Cool slightly. Sprinkle chocolate pieces on still warm candy. Let melt. Spread evenly with knife. Break in pieces when cool. Yield 2 pounds.