1/2 lb. butter
3/4 lb. Hershey's bar, chopped fine
1 c. sugar
1 pkg. blanched almonds
1/2 c. walnuts, chopped

Heat butter, sugar, and almonds in skillet on high. Stir constantly until mixture turns a light coffee color or almonds pop. Pour into 9 x 13 inch pan. Spread chocolate bits on top. Smooth when melted. Sprinkle walnuts on top. Refrigerate until chocolate is firm. Break into small pieces.