2/3 c. butter
1/2 c. sugar
1/3 c. water
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. semi-sweet chocolate bits
1/2 c. pecans, chopped
2/3 c. blanched almonds

Combine butter, sugar, water and salt. Cook at medium-high temperature, stirring constantly, until boils. Cook without stirring to 236 degrees or until forms soft ball in cold water. Add the almonds. Continue cooking to 300 degrees, stirring constantly.

Remove from heat. Color will change to caramel. Stir in soda and turn out on a greased baking sheet to 1/4 inch thickness. Immediately spread with the semi- sweet chocolate bits, spread around as it melts. Sprinkle with pecans. Cool and break into pieces.