1 lb. butter (no butter)
2 c. + 1 heaping tbsp. sugar
1 c. almonds (unblanched), cut lg.

Melt butter and sugar in heavy kettle. Let cook about 5 minutes, stirring. Then add almonds. Cook, stirring constantly to hard crack stage, 300 degrees (it scorches easily).

Pour in shallow pan or cookie sheet. While still warm, coat with melted chocolate, then finely chopped, toasted almonds. Use Hershey's milk chocolate and Baker's red label dot chocolate mixed (1 bar each). Melt slowly over warm (not hot) water. When cold, turn out and coat other side. Store in tins as it gets sticky otherwise.