1/2 lb. blanched & split almonds
1 lb. butter
1 (14 oz.) bar sweet chocolate melted or 16 oz. bag chocolate chips, melted
Ground walnuts
4 tbsp. water
2 1/2 c. sugar

In HEAVY skillet or kettle heat butter until bubbly, but now brown. Add sugar, water and almonds. Cook over high heat stirring constantly until almonds are toasted through and syrup is medium brown. Pour quickly into buttered cookie sheets and cool well. Spread chocolate thinly over one side. Sprinkle with ground walnuts. Flip over and do same on other side, after chocolate has hardened. Makes 1 large or 2 small cookie sheets.