1 c. butter
1 1/4 c. sugar
1 c. chopped peeled almonds
6 oz. chocolate pieces

Melt butter in heavy saucepan or pot. Stir in sugar and almonds. Cook over high heat, stirring constantly, for almost five minutes until mixture is a light caramel color. Keep stirring!

Pour quickly onto an ungreased cookie sheet and spread out. Sprinkle chocolate chips on top of hot candy. They will melt in a minute, then spread melted chips over candy.

When cool, break into pieces and store. (You may want to let this sit overnight to let the chocolate dry well before breaking into pieces and storing.)