5 1/2 c. sugar
1 1/2 c. butter
1 1/3 c. evaporated milk
2 (12 oz.) pkg. vanilla milk chips
1 (13 oz.) marshmallow creme
2 c. almonds, chopped coarsely
2 tsp. vanilla

Mix sugar, butter and milk in 5 quart saucepan. Bring to full boil, stirring constantly. Boil over medium heat to 234 degrees, stirring to prevent scorching. Remove from heat; stir in chips until melted. Add remaining ingredients. Pour into two 13 x 9 inch pans. Cool at room temperature. Cut into 1 inch squares.