1 c. butter (1/2 lb.)
1 c. sugar
1 c. blanched almonds
1/2 c. sweet chocolate (grate 2 sqs.)
1/4 c. chopped pecans or walnuts

Slowly melt butter in a heavy bottomed kettle, add sugar and almonds, turn up heat and stir until well mixed. Then stir in an upward and over motion until almonds are toasted, and candy is toffee colored (8-10 minutes). Pour into ungreased 8 x 10 inch pan. Cover with sweet grated chocolate, then sprinkle with chopped nuts on top. Cool. Cut in squares. The chocolate will melt and can be spread over the entire surface. One cup blanched almonds equals 1 pound in the shell.