2 sticks Imperial butter
1 c. white sugar
3 tbsp. water
1 tbsp. vanilla
1 3/4 c. sliced almonds
3 med. size Hershey bars

Melt Hershey bars in microwave ahead of time and set aside. You will also need an 8"x12" glass pan, glass candy thermometer, an old cookie sheet and a 10" iron fry pan or heavy saucepan.

In saucepan, cook water, sugar and vanilla over medium high heat until soft ball stage. Reduce heat to medium; add 1 cup sliced almonds. Cook until hard crack stage. (Stir continually, will darken a little.) Spread quickly into well greased glass pan. Spread carefully with half of melted chocolate; sprinkle with half of the chopped almonds. Flip over onto cookie sheet. If needed, loosen ends and sides of candy with knife. Candy will fall out onto sheet. Spread with remaining chocolate and chopped almonds. Refrigerate until cold and hard. Crack with pointed knife. Store in refrigerator. Makes special Christmas gifts.