1 lb. butter
2 c. white sugar
1/2 c. water
1/2 c. blanched almonds
2 (lg. size) bars chocolate
1/2 c. finely ground walnuts

Boil butter, sugar, water, and chopped almonds until foam is gone or candy thermometer reaches hard crack stage. Stir constantly, using heavy pan and wooden spoon. Pour onto cookie sheet; work to edge. Melt 1 chocolate bar; spread on top of candy, then sprinkle 1/2 the nuts on top. Next day, melt remaining chocolate bar. Turn candy over onto wax paper; spread with chocolate and add remaining nuts. Let set until chocolate dries; break into pieces and store in covered can. Candy should be light caramel color. Use hot fire.