1 lb. butter
2 c. sugar
1 lg. chocolate bar (broken)
1 c. chopped almonds (blanched)

Cook butter and sugar until crystalizes in cold water (300 degrees). Pour into greased (with butter). Jelly roll pan evenly. Sprinkle chocolate bar pieces. Evenly over hot mixture and spread carefully. Sprinkle with chopped nuts. After cool break into bite-size pieces.