1 c. butter
1 c. sugar
1 c. toasted almonds, halved
8 oz. milk chocolate

Melt butter in heavy skillet. Add sugar and bring to a boil. Stir constantly after it comes to a boil. Boil until caramelized, butter will probably separate. Keep stirring until butter blends back in. Save a few almonds to grind on top; stir in rest of almonds. Pour into 8"x8" pan lined with waxed paper. When cool, melt chocolate and spread on top. Sprinkle with almonds. Break into bite sized pieces. Keep refrigerated.