1 c. butter
1 c. sugar
1 (6 oz.) pkg. semi-sweet chocolate chips
1 1/2 c. blanched almonds

Melt butter in heavy skillet; stir in sugar. Add almonds and cook, stirring constantly, until mixture is golden brown and almonds begin to pop (about 12 to 14 minutes). Spread mixture evenly in a jelly roll pan. Immediately sprinkle with chocolate chips. Spread evenly over candy and cool. When chocolate is set, crack candy into pieces. Store in metal container. Can be stored in freezer for 6 months. Makes 1 pound.