1 c. butter
1 c. white sugar
1 c. toasted finely ground almonds
7 to 10 oz. semi sweet chocolate chips

Grease a cookie sheet. In a medium saucepan melt together butter and sugar. Then increase heat and bring quickly to a boil. Stir constantly. Add 1/2 cup of the toasted almonds. Bring to 310 degrees (hard crack) on a candy thermometer, stirring constantly. Pour mixture quickly onto cookie sheet, smoothing into a thin layer. Melt chocolate chips. Using rubber scraper, paint one side of sheet and sprinkle with 1/2 of remaining almonds. Allow to cool, then paint and sprinkle other side.

DIETITIAN'S NOTE:

Eat in moderation! Both almonds and chocolate are high in fat-beware!