8 oz. almonds
1 lb. butter
3 c. sugar
Candy thermometer
4 Hershey bars chocolate
1/2 c. water

Chop 1/3 of almonds until fine, 2/3 of almonds coarse. Mix together butter, water and sugar; cook on high and stir only until sugar is dissolved. Let mixture boil until it starts to turn brown. Add coarsely chopped almonds.

Use candy thermometer. Mix slowly to keep mixture from burning. When mixture reaches 290 degrees (soft crack), pour into foil-lined cookie sheet. Let cool until you can stir melt Hershey bars over the top. Sprinkle finely chopped almonds over the top. Refrigerate until cold, then brad into pieces. (I freeze this treat.)